Chai Buttermilk Spice Cake

• 1/2 cup boiling water
• 6 chai tea teabags
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup block-style fat free cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar, divided
• 1/2 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 cup fat-free buttermilk
• 2 large egg whites
• 1/2 teaspoon cream of tartar
• cooking spray
• 1/4 cup powdered sugar

1. Preheat oven to 350u0b0.
2. Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
4. Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
5. Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
7. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
8. Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
10. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350u0b0 for 35 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan on a wire rack. Sprinkle with powdered sugar.

boiling water, chai tea, flour, baking soda, salt, ground cinnamon, cream cheese, butter, granulated sugar, brown sugar, vegetable oil, buttermilk, egg whites, cream of tartar, cooking spray, powdered sugar

Taken from www.food.com/recipe/chai-buttermilk-spice-cake-301633 (may not work)