This tea cake is a perfect accompaniment to a lazy evening tea. Very English, let me confess!
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 flour until well coated. Keep aside.
Beat butter, essence, sugar and egg with a wooden spoon until light and fluffy. Next, gently stir in the sifted flour and milk using a wooden spoon to ensure no lumps are formed. Pour this 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 a wire-rack. Now dust the top of the tea cake with the caster sugar.
Notes:This cake is best eaten on the day it is made.
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.