Woke up early on Sunday morning and had the happy notion to bake up a storm.The weather has been really closed and cloudy for the past fortnight or so, and something warm and sunshiny was called for.
Make way for mum’s ‘victorian tea cake’ recipe.
I baked a cake and then still had some batter left and so..
Baked me some cup cakes in my beautiful raimkin bowls with a generous topping of roasted hazelnuts.
So, here goes the recipe for the one cake which can never be topped…
175 gms sugar (superfine/ grind in a mixer)
175 gms flour
175 gms butter ( salted)
3 medium sized eggs
1 and 1/2 tsp baking powder
1 and 1/2 vanilla essence
1/2 cup milk
Mix sugar and softened butter till white and creamy.
Add the egg yolks and mix.
Beat the egg whites into a thick foam and add to the batter.
Fold in the maida.
Add vanilla essence and milk.
Pour into greased tin and bake for 30 minutes at 180 degree C.
N.B. You can add ground nuts of any sort/ coconut / coffee layer… or anything that takes your fancy.
I sure did!