This Apple Chai Cake, filled with chai spices and crisp apple and wrapped in a smooth naturally-sweetened maple frosting, will fill your kitchen with the heady, warming scent of fall.
Beat together the oil, sugars, and vanilla until well combined.
Crack in each egg one at a time, beating for 30 seconds in between each addition.
Whisk the egg whites and syrup together until foamy, then place the bowl over the simmering saucepan and whisk constantly until the mixture is hot and registers 65-71°C (150-160°F) on a thermometer.
This cake will keep covered and chilled in the refrigerator for up to 4 days. Bring to room temperature before serving.