Cinnamon tea cake

Cinnamon tea cake

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 egg, separated
110g caster sugar
1/2 cup milk
1/2 teaspoon vanilla essence
150g self-raising flour, sifted
30g butter, melted

Topping

Quantity Ingredient
1 tablespoon butter, melted
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Method

  1. Preheat the oven to 190°C. Line the base of an 18 cm or 20 cm sandwich tin with baking paper.
  2. Beat the egg white until stiff but not dry. Add the egg yolk, then gradually beat in the sugar, beating well between additions.
  3. Mix the milk and vanilla, and add to the mixture a little at a time. Gently stir in the flour and melted butter. Spoon into the prepared tin and bake for 20–25 minutes.
  4. While hot, brush with the butter and sprinkle with the sugar and cinnamon that have been mixed together. Turn out of the tin and place, top side up, on a wire rack. Serve warm or cooled with butter.
Tags:
baking
bakery
margaret
fulton
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