Mountain Chai Sponge Cake - cooking recipe

Ingredients

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)

Preparation

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