Chai Spiced Cream Topping

teas.co.uk · 10 min · Tops 1 cake (8 slices)

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

1. Sit the cooled sponge on a rack over a tray to catch the drips.
2. Put the cream, sugar and a pinch of salt into a small saucepan while the cream is still cold.
3. Warm gently over medium low heat, whisking, until the sugar dissolves.
4. Bring just to a soft simmer with small bubbles at the edge; do not let it boil hard, or the cream can split.
5. 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.
6. Pour through a fine sieve into a jug to catch any clumps.
7. Drizzle over the sponge in slow circles from the centre, letting it run over the edges.
8. Leave for an hour to set to a soft glaze before slicing.
9. Tip: reheat a cold batch gently with a splash of fresh cream to loosen it back to pouring consistency.

Recipe: https://teas.co.uk/recipes/chai tea/chai spiced cream topping/