Cinnamon Teacake
Ingredients
- 60 gms Butter softened
- 1 tsp Vanilla essence
- 2/3 cup Caster sugar 150 gm(refer notes)
- 1 Egg
- 1 cup Self-raising flour 150gm(refer notes)
- 1/3 cup Milk 80ml
- 10 gms Butter melted, extra
- 1 tsp Ground cinnamon
- 1 tbsp Caster sugar extra
Instructions
- Preheat oven to 180 degree C/350-375 F, 10 mins before baking. Grease deep 20cm-round cake pan; line base with baking paper. Beat butter, essence, sugar & egg in a small bowl with electric mixer until light & fluffy; this process will take 5-10 mins, 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 mins. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon & extra sugar. Serve warm with butter, if desired.
Notes
Taking 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 (courtesy:Australian W omen's Weekly Magazine) . Though this is best eaten on the day its made, you can store this cake at room temperature in an air tight container for up to 2 days.
Substitution for self raising flour - to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
