Cinnamon Tea Cake Womens Weekly Food

CINNAMON TEA CAKE - WOMEN'S WEEKLY

Steps:

• Preheat oven 180°C.
• Grease a deep 2cm round cake pan, line base with paper; grease paper.
• Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
• Stir in sifted flour and milk, beat lightly until smooth.
• Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
• Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
• KEEPING TIME: 1 DAY.

CINNAMON TEA CAKE

Steps:

• Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
• Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
• When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
• Note: *Moderate oven: 180°C or 170°C fan-forced.

CINNAMON TEACAKE

Steps:

• Preheat oven to 180dc/160dc fan forced. Grease deep 20cm round cake pan, line base with baking paper.
• Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. stir in sifted flour and milk.
• Spread mixutre into pan, bake about 30 minutes. Stand cake in pan 5 minutes before turning, topside up onto wire rack. Brush top of cake with melted buter, sprinkle with combined cinnamon and extra sugar. Serve warm with whipped cream or butter.
• Variation - I accidently put 1/2 teaspoon of chocolate essence in before I noticed I'd picked up the wrong bottle. It's really nice.

CINNAMON TEA CAKE

Steps:

• Preheat oven to 180C (fan-forced) or 190C standard.
• Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
• Add a very small pinch of salt to the egg white and beat until stiff peaks form.
• Add egg yolk, then gradually beat in the sugar.
• Mix together the milk and vanilla and add a little at a time, beating continuously.
• Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
• Pour batter into prepared cake tin.
• Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
• Remove from oven and invert cake onto a plate.
• Using a pastry brush, gently paint all over with melted butter.
• Mix together sugar and cinnamon and sprinkle over cake.
• Serve warm or cold.

CINNAMON TEA CAKES

Steps:

• Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
• Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
• Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
• Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.