A light and fluffy teacake recipe from an old (circa early 1980’s) ‘Best Ever’ Women’s Weekly cookbook. It’s quick and easy to whip up and most people would have these things in their fridge/pantry ready to go. Perfect for morning or afternoon tea and visitors that ‘call in’, which I’m sure happened much more back then than it does now. Shout out to my Mum who often delights us with this when we visit. You will need:
- 60g butter at room temperature
- 1/2 cup castor sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 cup self-raising flour
- 1/3 cup milk
- 15g butter, extra at room temperature
- 1 tablespoon castor sugar, extra
- 1 teaspoon cinnamon
Preheat oven to 180℃. Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth. Spread mixture into a well-greased round 20cm (8″) tin. Bake for 15-20 minutes. Turn onto wire rack, brush top with extra melted butter, sprinkle with combined extra sugar and cinnamon. Serve warm.
NOTE: If you want to eat it warm, line the base with baking paper as it comes out much more easily. You could use a slightly smaller or larger tin if you don’t have this one.