Mountain Chai Sponge Cake

• 1/4 cup milk
• 6 chai tea teabags
• 3/4 cup water, hot
• 1/4 cup butter, melted
• 1/4 cup cocoa powder
• 6 egg yolks
• 6 eggs
• 1 1/2 cups sugar
• 1 1/2 cups flour
• icing (optional) or powdered sugar (optional)

1. Steep 6 bags in 3/4 cup hot water overnight.
2. Next day: Squeeze liquid out of bags and toss bags away.
3. Place milk, tea, butter and cocoa powder in a saucepan and bring to a quick boil.
4. Set aside.
5. Beat eggs, egg yolks and sugar over a warm water bath until the mixture is warm.
6. Then place mixture in a mixer and whip until tripled in volume.
7. Cool for about 5 minutes.
8. Fold the flour and tea mixture into the whipped eggs.
9. Grease and flour dust (or dust with a mixture of cocoa powder and sugar) a 12x18 baking pan.
10. Spread batter into pan.
11. Bake at 375 degrees for 10-12 minutes.
12. Place on a cooling rack for 5-10 minutes, then remove from pan.
13. Icing is optional or dust with powdered sugar before serving.

milk, chai tea, water, butter, cocoa powder, egg yolks, eggs, sugar, flour, icing

Taken from www.food.com/recipe/mountain-chai-sponge-cake-153169 (may not work)