Time 3 hours mins
Difficulty Medium

Chai-spiced Soji Cake with Burfee cream and Surprise Centre by Kajal Maharaj

Kajal Maharaj’s recipe for a chai-flavoured soji cake, iced with a burfee buttercream and finished off with a surprise centre filled with fragrant soomph sweets.
  • 170g Jungle Taystee Wheat
  • 200g butter
  • 300g sugar
  • 375ml milk
  • 1 tsp vanilla extract
  • 150g cake flour
  • 100g desiccated coconut
  • 1 tsp baking powder
  • ½ tsp elachi powder
  • ½ tsp ground star anise
  • ¼ tsp cinnamon
  • ¼ tsp ginger powder
  • ¼ tsp nutmeg powder
  • 50g soomph sweets

Ingredients (Burfee Icing)

  • 180g icing sugar
  • 60g milk powder
  • 60g butter, room temperature
  • 2 tbsp rose water
  • ½ tsp elachi powder
  1. Add butter, sugar, milk and vanilla extract into a pot and bring to a boil on medium heat.
  2. In a separate bowl, combine all dry ingredients.
  3. Add wet ingredients to dry ingredients and mix well.
  4. Pour into sheet pan and bake at 180 for 20 minutes.
  5. Add all burfee icing ingredients to mixer and beat well.
  6. Once cake is baked and cooled, cut 2 solid circles and 2 donut circles.
  7. Place one circle on cake tray, ice with burfee icing.
  8. Place one donut circle on top.
  9. Ice again with burfee icing, leaving the hole open.
  10. Place another donut circle on top.
  11. Ice once more, leaving the hole free.
  12. Fill hole with soomph sweets.

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product