When I was a child, my darling Aunty Audrey used to put on the most glorious afternoon teas and they always included a tea cake. Baking this recipe reminds me of one of the most lovely women I have had the privilege of knowing. My memory of her laughter, kind heart, endless hospitality and jiggle will always bring a smile to my face.
That is my favourite thing about recipes - they always remind you of a special someone, memory or moment in this lovely life. So although my Aunty Aud is no longer with us, tasting this cake takes me right back to an afternoon in her little sunlit kitchen with a tablecloth covered in splendid treats. May the baking continue in your memory my lovely Aud...
INGREDIENTS
Serves 12
65 grams unsalted butter - room temperature
110 grams [½ cup] caster sugar
1 egg
112 grams [3/4 cup] self raising flour - sifted
80ml [⅓ cup] milk
CINNAMON SUGAR
15 grams caster sugar
¼ teaspoon cinnamon
METHOD
Preheat your oven to 180C [350F]. Butter and flour a 16cm [7 inch] round cake tin and line the base with baking paper. Set aside.
In the bowl of your electric mixer fitted with the paddle attachment, combine the butter, sugar and vanilla and beat on a medium speed until light and fluffy - about 2 minutes. Add the egg, beating for a further 2 minutes.
Add half the flour and milk, a mix on a low speed until just incorporated - less than 30 seconds. Stop the mixer, add the remainder on the lowest speed mix until just smooth. Do not over mix!
Pour into your lined cake tin and bake for 20 - 25 minutes until the top springs back when touched or a skewer inserted into the middle of the cake comes out clean.
Allow the cake to remain in the cake tin for 10 minutes before transferring to a cooling rack. Once transferred, immediately brush the top of the cake with the melted butter and sprinkle with cinnamon sugar.
STORAGE
Store in an airtight container for up to two days.
TIPS + TRICKS
When lining your cake tin - do not forget to butter the flour the cake tin. By completing this step, it will ensure the cake rises evenly and it comes out cleanly.
It is important to follow the creaming technique - this will ensure your cake is light and tender.
Do not over mix or bake - this will spell disaster for your delicate tea cake.