Exact quantities, then the method.
A quick chai-spiced cream sauce that turns a plain sponge into something special. Double cream is gently warmed with a little sugar, then a spiced chai powder is whisked in off the heat to make a thick, glossy, pourable topping. Poured over a cake it slides down the sides in amber streaks and sets to a soft glaze.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chai Spiced Cream Topping recipe. Canonical: https://teas.co.uk/recipes/chai-tea/chai-spiced-cream-topping/
It covers one 20cm sponge, and keeps in a sealed jar in the fridge for a few days, so it is easy to make ahead.
You'll need
- 25g Drink Me Chai Spiced Chai Latte powder (1 standard serving)
- 200ml double cream
- 1 tablespoon of golden caster sugar
- Half a teaspoon of natural vanilla extract
- A small pinch of fine sea salt
- 1 fresh-baked 20cm vanilla sponge cake on a cooling rack (or 8 fairy cakes)
- 1 small heavy-based saucepan (about 16cm diameter)
- 1 small balloon whisk
- 1 small pouring jug
Method
- Sit the cooled sponge on a rack over a tray to catch the drips.
- Put the cream, sugar and a pinch of salt into a small saucepan while the cream is still cold.
- Warm gently over medium-low heat, whisking, until the sugar dissolves.
- Bring just to a soft simmer with small bubbles at the edge; do not let it boil hard, or the cream can split.
- Off the heat, shower in the chai powder, add the vanilla, and whisk hard for thirty seconds to a thick, glossy sauce that coats the spoon.
- Pour through a fine sieve into a jug to catch any clumps.
- Drizzle over the sponge in slow circles from the centre, letting it run over the edges.
- Leave for an hour to set to a soft glaze before slicing.
- Tip: reheat a cold batch gently with a splash of fresh cream to loosen it back to pouring consistency.
The tea it is made with, and what to make next.
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Brewed with: Drink Me Chai Spiced Chai Latte, 250g
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