Cinnamon Teacake
May 6, 2010 | Filed Under Baking, Cakes, Cinnamon Teacake | 11 Comments
When Rosa’s Yummy Yums tweeted about a Cinnamon Teacake, she’d just made, I was enticed and wanted to know more. When I asked her if she was going to blog about her teacake, she said no because she was too busy (I certainly know the feeling). However, she kindly passed along the recipe to me. See for yourself how simple this recipe is. It’s worth a try. The cake is nice and light and really tastes best when it comes right out of the oven.
Paz
Cinnamon Teacake
60 gm butter, softened
1 tsp Vanilla essence
2/3 cup (150 gm) caster sugar
1 egg
1 cup (150 gm) Self-rising flour
1/3cup (80ml) milk
10 gm butter
1tsp ground cinnamon
1 Tbsp, extra caster sugar
Preheat oven to 180 degree C (350-375F), 10 minutes before baking. Grease deep 20 cm-round cake pan; line base with baking paper. Beat butter, essence, sugar and egg in a smal bowl with electric mixer until light and fluffy; this process will take 5-10 minutes, depending on the type of mixer used.
Using wooden spoon, gently stir in sifted flour and milk. Make sure that there are no lumps. Spread mixture into prepared pan.
Bake cake in the preheated oven for about 30 minutes. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon and extra sugar. Serve warm with butter, if desired.
Notes: Take care to thoroughly beat the butter, essence, sugar and egg will result in a light-as-air texture to this cake, best when eaten warm with butter (Source: Australian Women’s Weekly Magazine). Though this is best eaten on the day it’s made, you can store this cake at room temperature in a air tight container for up to 2 days.
Substitution for self-rising flour — for 1 cup, add 1 1/2 tsp baking powder and 1/4 tsp salt to 1 cup all purpose flour. (Source: http://www.joyofbaking.com)
Substitution for caster sugar: for 1 cup caster sugar, process 1 cup granulated sugar in food processor until fine. (Source: http://www.joyofbaking.com)
