When Miss Eagle discussed teacakes here, Val sent me her recipe which she, in turn, got from the lovely Kali. Miss E can highly commend it. It is a little different in that one separates the white of the egg from the yolk and whips the white. The sagacious Miss Schauer has only one tea came in which yolk and white is separated. She calls it a Special Teacake. Miss E will give recipes for both. Miss E baked the cake in a 20cm(8") springform pan. The pan specified for Val and Kali's recipe was smaller - 18cm (7"). There was one deviation from the recipe. Miss E had in the pantry a blend from the McCormick range of Orange, Cardamom and Vanilla so she sprinkled this over the cinnamon/nutmeg teacake. It was lovely - providing a lovely contrast to the cinnamon and nutmeg in the cake.
Ingredients
- 1 cup self-raising flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg, separated
- 1/2 cup sugar
- 1/2 cup milk
- vanilla essence (about a capful)
- 1 ½ tablespoons butter, melted
- extra melted butter
- 1 teaspoon cinnamon
- 1 tablespoon sugar
Method
Sift the flour with the 1/2 teaspoon of cinnamon and the nutmeg. Beat the egg white until stiff. Add the egg yolk and mix in. Gradually beat in the 1/2 cup of sugar. Slowly stir in the milk and vanilla essence. Stir in the sifted dry ingredients, with the melted butter.
Spoon into a greased 18cm (7 in) round sandwich tin and bake in a moderate oven for 30 minutes. While still hot, brush the top with extra melted butter and sprinkle with the teaspoon of cinnamon mixed with the tablespoon of sugar. Serve warm or cold, with butter.
Separate yolks from whites of 2 eggs. Beat egg whites stiffly, add a pinch of salt, beat in the egg yolks, beating for about 5 minutes. Then slowly add 1/2 cup sugar and beat till dissolved. Add slowly 1/2 cup of milk. Sieve in a cup of self-raising flour. Add 1 tablespoon of melted margarine. Pour into a greased 8 in. sandwich tin. Bake in a moderate oven 25 to 30 minutes. While hot, spread with a little butter sprinkled with brown sugar and cinnamon.
3 comments:
it is great to see the Australian tea cake featuring - my mum used to make one very similar to your cinnamon teacake but it had a very thin icing on it as well and was heavenly hot out of the oven (maybe that is why the icing was so thin) spread with melted butter.
I'm intrigued by the orange, cardamom and vanilla combo - sounds heavenly. I must see if I can find some!
The cinnamon teacake looks and sounds lovely. Serving it warm with butter sound like a delicious treat.
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