This tea cake is a perfect accompaniment to a lazy evening tea.
1. 60 gram butter
1 teaspoon vanilla essence
150 gram caster sugar
2. 150 gram self-raising flour
3. 80 ml milk
4. 1 tablespoon caster sugar
Preheat oven to 180 degree celsius. Grease an 8 inch cake tin and dust with sugar until well coated. Beat butter, essence, sugar & egg with a wooden spoon until light & fluffy or for 5-10 minutes. Next, gently stir in the sifted flour and milk using the wooden spoon to ensure no lumps are formed. Pour the mixture into the cake tin and spread it evenly.Bake the cake for 30 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool before moving to the wire-rack.Now dust the top of the tea cake with the extra caster sugar.
Source:From a dear friend who does not remember where she got it from!
Notes:This cake is best eaten on the day it is made.
Substitution:1) For 1 cup self-raising flour, mix 1 cup all-purpose flour with 1 ½ tsp baking powder and ¼ tsp salt.
2) For 1 cup caster sugar, process 1 cup granulated sugar in a mixer until fine.