• Lightly grease the bottom of a 9x13x3-inch cake pan with baking spray; don’t grease the sides of the cake pan. 
• Heat an oven to 350°F (177°C).

Mix the Pumpkin Chiffon Cake Base

• Sift the cake flour, 1 cup (200g) of the sugar, baking powder, chai spice blend, and kosher salt into a small mixing bowl. 
• In a separate, larger bowl, use a hand or stand mixer fitted with the beater(s) to blend the pumpkin puree, egg yolks, vegetable oil, water, and vanilla extract at medium-low speed (speed 2 on both types of mixers) until smooth.
• Sift the dry ingredients into the bowl with the pumpkin mixture and blend at low speed (speed 1) just until the flour is absorbed and no longer visible.

  Stop the mixer and scrape down the sides and bottom of the bowl and the mixer.

  Blend the mixture once more for 30 seconds at low speed.

Whip the Egg Whites to Stiff Peak

• Switch to the whisk attachment.

  Add the egg whites to a very clean, large mixing bowl (4 quarts or larger).

  Begin mixing the egg whites at medium-low speed (2 on both mixers) until they look foamy.
• Gradually add the remaining 2/3 cup (125g) of granulated sugar and cream of tartar to the egg whites, a little at a time while the mixer is still running.

  Add the sugar-tartar mixer over the span of a minute so you don’t deflate the egg whites.
• After all the sugar mixture is added, increase the mixing speed to 5 (or medium-high) and whip the egg whites until the whisk leaves stiff peaks when it’s lifted away. This should take about 4-5 minutes.

Bake the Pumpkin Chiffon Cake

• Use a large rubber spatula to gently fold the pumpkin mixture into the whipped egg whites. Be gentle when folding the batter together to avoid deflating the egg whites.

  Once there are no orange streaks of pumpkin visible, pour the batter into the cake pan.
• Bake the cake in a 350°F (177°C) oven until golden and the middle springs back when you press it lightly, about 30-35 minutes. 

  Remove the pan from the oven and let the cake cool completely so you can poke it later without ripping the cake apart.

Prepare the Chai Tres Leches Mixture (while the cake is baking)

• Add the half-and-half to a large, microwave-safe measuring cup or bowl. Whisk in the chai spice blend until well mixed.

  Heat the half-and-half in the microwave for 90 seconds, watching that it doesn’t bubble over, then whisk in the chai spice blend, add the tea bags to the hot liquid, and steep while the cake bakes.
• Once you pull the cake out of the oven, add the vanilla extract, evaporated and sweetened condensed milk, then whisk to combine.

  I usually lift the tea bags just enough to mix the milks, then plop them back into the milk mixture to continue infusing.
• Squeeze out the tea bags just before using the tres leches mixture so you don’t lose any flavor.

  Keep it in a covered bowl or container in the fridge when you’re not using it.

Prep Then Begin Soaking the Cake

• Once the cake and pan are completely cool to the touch (room temperature), use a toothpick to poke holes in a sensible pattern.

  Space the holes about 1/2-inch apart in rows that are 1/2-inch apart.
• Whisk the chai-infused milk mixture until evenly combined, incorporating the spices that have settled to the bottom.

  Pour 1/3 of the mixture over the top of the cake.

  Carefully place the pan in the fridge to allow the cake to absorb the tres leches mixture, which takes about 15 minutes.
• Continue to pour 1/3 of the tres leches mixture over the cake after the previous batch is fully absorbed. Don’t forget to whisk the mixture before each pour.
• After the last pour, you may need to use a knife to separate the cake from the sides of the pan.

  This allows the milk mixture to settle around the cake. Allow the final pour to soak into the cake completely before frosting it.

Make the Maple Cream Cheese Whipping Topping While the Cake Soaks

• Set a metal mixing bowl into a larger bowl filled with ice water.

  Add the cold whipping cream to the metal bowl and use your whip attachment to whip the heavy whipping cream at medium-high speed.

  Once the whipped cream holds stiff peaks, you can whip the cream cheese and butter.
• In a separate, smaller bowl, whip the room-temperature cream cheese, unsalted butter, and kosher salt together at medium speed (speed 3) until smooth and fluffy.

  Stop the mixer and scrape down the bowl, then add in the maple syrup and vanilla extract. Blend in these ingredients until the syrup is fully incorporated.
• Use a large rubber spatula to gently fold the whipped cream into the maple cream cheese mixture.

  Chill the frosting until you’re ready to decorate the cake.

Frost, the Garnish the Pumpkin Chai Tres Leches Cake

• Once all of the tres leches has been absorbed by the cake, use an offset spatula to spread the entire batch of maple cream cheese whipped frosting onto the surface of the cake.
• Dust the cake’s surface lightly with more chai spice or ground cinnamon, and it’s ready to enjoy. 

  Serve this Pumpkin Tres Leches Cake chilled, preferably with a cup of strong coffee or a steaming chai latte.