1/2 Photos of Cinnamon Tea Cake
This is an old family favourite. I love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! It only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. This recipe is from my Bible of cooking, Margaret Fulton's Encyclopedia of Food and Cookery.
My Private Note
Units: US | Metric
- 1 egg, preferably at room temperature, separated
- 1 pinch salt
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup self-raising flour, sifted
- 30 g butter, melted
- 1Preheat oven to 180C (fan-forced) or 190C standard.
- 2Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
- 3Add a very small pinch of salt to the egg white and beat until stiff peaks form.
- 4Add egg yolk, then gradually beat in the sugar.
- 5Mix together the milk and vanilla and add a little at a time, beating continuously.
- 6Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
- 7Pour batter into prepared cake tin.
- 8Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
- 9Remove from oven and invert cake onto a plate.
- 10Using a pastry brush, gently paint all over with melted butter.
- 11Mix together sugar and cinnamon and sprinkle over cake.
- 12Serve warm or cold.
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Nutritional Facts for Cinnamon Tea Cake
Serving Size: 1 (59 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 244.4
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 5.8 g
- Cholesterol 59.4 mg
- Sodium 369.3 mg
- Total Carbohydrate 35.4 g
- Dietary Fiber 0.6 g
- Sugars 18.9 g
- Protein 3.8 g