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Ingredients
- The cherry sauce in this recipe needs to be made ahead, and the ice cream needs time to set up, so plan accordingly.
- 6 x Large eggs, separated (divided)
- 2 c. granulated sugar (divided)
- 1 c. cake flour
- 1/2 c. unsweetened cocoa
- 1/2 tsp salt
- 1 tsp baking pwdr
- 1/3 c. liquid chai concentrate (see note)
- 2 tsp vanilla
- 1/2 tsp cream of tartar
Directions
- Preheat oven to 350 degrees. Generously grease a 9-by-13 inch baking pan or possibly two 9 inch round cake pans. Set aside.
- In a large bowl with an electric mixer, beat the egg yolks till they are pale yellow and fluffy. Add in 1 1/2 c. sugar and beat to combine.
- Sift together the flour, cocoa, salt and baking pwdr. Add in slowly to the egg mix while beating. Stir in the chai concentrate and vanilla.
- In a medium bowl, beat the egg whites with the cream of tartar till foamy.
- Gradually beat in the remaining 1/2 c. sugar and continue beating till stiff, but not dry. Gently fold the egg whites into the cake batter, being careful not to deflate the whites.
- Pour into prepared pan and bake for 45 min for a 9-by-13 inch pan or possibly 35 min for two 9 inch round pans. A toothpick inserted in the center of the cake should come out clean. Cold completely before removing from the pans.
- Note: Most supermarkets carry this in the tea or possibly coffee section, or possibly look in
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