chai spiced layer cake with meringue icing

1 1⁄2 cups (375 ml) milk
10 sensations by compliments bold chai tea
3 cups (750 ml) compliments all purpose flour
1 tbsp (15 ml) baking powder
1⁄2 tsp (2 ml) salt
2 cups (500 ml) brown sugar
1cup (250 ml) canola oil
5 eggs
2tsp (10 ml) sensations by compliments pure vanilla extract
4 cups (1 l) sugar
2 cups (500 ml) water
6 egg whites, room temperature
1 tsp (5 ml) cream of tartar
1⁄2 tsp (2 ml) sensations by compliments pure vanilla extract

1. preheat oven to 350°f (180°c). grease and flour two 8-in. (20 cm) round pans. set aside. in a medium saucepan, heat milk over medium heat, add tea bags, remove from heat and steep, 15 min. remove and discard tea bags, set milk aside and cool completely.
2. in a bowl, blend together flour, baking powder and salt. set aside. using an electric mixer (stand or hand-held) on medium, blend brown sugar, oil, eggs and vanilla until creamy, about 3 min. reduce speed to low, alternately add in cooled milk and flour mixture and mix until smooth. divide batter evenly among pans and bake on middle rack of oven 30 min. or until a toothpick comes out clean. cool in pans 10 min. then remove to cooling rack to cool completely.
3. in a large saucepan, combine sugar and water over medium-high heat. bring to a
boil then reduce heat slightly and cook until a candy thermometer reads 240°f (116°c). remove from heat and set aside. using mixer on medium, whip egg whites and cream of tartar until soft peaks form, about 4 min. slowly pour in sugar syrup and whip until stiff peaks form, about 10 min.
4. slice top off each cake to create
a flat surface then slice each cake in half horizontally. place a dollop of icing on centre of serving dish, place 1 cake layer on top and spread an even layer of icing overtop. repeat for remaining layers. ice top and sides with remaining icing. cake will keep covered, at room temperature, for up to 3 days.