Tetley Masala Chai Loaf cake

Ingredients - Cake Loaf

4 Eggs

1 cup Sugar

1 ¼ Flour

3 tsp Baking Powder

½ tsp Rose Essence

½ tsp Cardamon Powder

½ cup Milk, warm

1 teabag Tetley Masala Chai

¼ cup Oil

Ingredients - Icing

Half cup Klim/milk powder

1 ½ cup Icing sugar

4 TBSP Butter, softened

½ cup Milk, warm

1 teabag Tetley Masala Chai

Pinch of cinnamon

Drop of rose essence

½ tsp Elaichi Powder

Method - Cake Loaf

1. Infuse the Tetley Masala Chai teabag in warm milk. Set aside and cool.
2. Beat the eggs and sugar until light and creamy.
3. Remove the teabags and add the infused milk and oil into the beaten eggs, beat all ingredients together lightly.
4. Add in the dry ingredients and beat slightly. Do not over beat.
5. Pour mixture into the desired cake pan.
6. Bake at 180 for approximately 20-25 minutes
7. Remove when a skewer comes out clean and allow the cake to cool.

Method - Icing

1. Infuse the Tetley Masala Chai teabag in warm milk. Set aside and cool.
2. Remove the teabags and add the remaining ingredients.
3. Add a few TBSP of milk until the desired constancy is reached.
4. Spread mixture onto the cooled cake.
5. Decorate as desired.
6. Serve immediately.