Cinnamon tea cake

Cinnamon tea cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 egg, separated
1/2 cup sugar
1/2 cup milk
1/2 teaspoon vanilla essence
1 cup s.r. flour
30g butter, melted

Topping:

Quantity Ingredient
2 teaspoons 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. Beat the egg white until stiff, but not dry, and add the egg yolk. Gradually beat in the sugar, beating well between additions. Mix the milk and vanilla and add a little to the mixture at a time. Gently stir in the sifted flour and melted butter. Turn into the prepared tin and bake for 20–25 minutes. While hot, brush with the butter and sprinkle with the sugar and cinnamon mixed together. Turn out and place top side up on a wire rack. Serve warm or cooled with butter.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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