Chai

Preheat oven to 350 degrees F.
Butter the inside of the cake pan and dust with flour. line bottom of pan with parchment paper. Put butter in a large bowl.
Using an electric mixer beat the butter until fluffy. Gradually add 1/4 cup granulated sugar and all brown sugar, cream together well. Add the oil and the prepared chai to the butter mixture and blend thoroughly.

Sift together flour, spices, baking soda and salt. Alternately add the dry ingredients with the buttermilk to the butter mixture in 4 stages, starting and ending with dry ingredients.

Place the egg whites in a separate bowl. Whip egg whites on medium speed until frothy. add the cream of tartar and whip until soft peaks form. Gradually add 1/4 cup sugar and whip until the whites hold glossy and firm but not stiff peaks.

Gently fold the whipped whites into the batter in 3 to 4 stages.

Transfer the cake batter to the prepared pan. Using a rubber spatula even the top. Bake for 1 hr, until a cake tester(a chopstick works for me!) inserted in the center comes out clean. Remove the cake from the oven. cool on a rack in the pan for 15 minutes, unmold the cake and cool completely on the rack. Lightly dust the top of the cake with confectioner's sugar, frosting or leave as is. Enjoy!

Frosting: mix about a cup of powdered sugar, an ounce of cream cheese, 2 teaspoons prepared chai and a tablespoon of butter. Mix at medium speed and add powdered sugar as needed until it gets to spreading consistency.