Simple English-Style Tea Cakes

Recipe card

Simple English-Style Tea Cakes

Prep 15 minCook 18 minTotal 33 minYield 10 to 12 tea cakes

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance

Ingredients

250 g all-purpose flour 100 g sugar 113 g unsalted butter, melted and cooled 1 whole large egg 120 ml whole milk 2 tsp baking powder 1/2 tsp salt 1 tsp vanilla sugar or vanilla extract

Instructions

1. Prepare

   Heat oven to 180°C (350°F); grease or line a 12-cup muffin tin.

2. Combine

   Whisk flour, sugar, baking powder and salt in a bowl.

3. Make batter

   Whisk egg, milk, melted butter and vanilla; fold into dry ingredients just until no dry flour remains.

4. Portion

   Divide batter among 10 to 12 cups, filling each about two-thirds full.

5. Bake

   Bake 15 to 18 minutes until tops spring back and a toothpick comes out clean; cool on a rack.

How to tell when it is ready

Bake 15 to 18 minutes until tops spring back and a toothpick comes out clean; cool on a rack.

Tips

• Heat oven to 180°C (350°F).
• Whisk flour, sugar, baking powder and salt in a bowl.
• Whisk egg, milk, melted butter and vanilla.
• Divide batter among 10 to 12 cups, filling each about two-thirds full.

Troubleshooting

• If cakes are dry, reduce bake time next batch.
• If batter is stiff, add milk 1 tablespoon at a time.

Substitutions

• Use plant milk and dairy-free baking fat for a dairy-free variation.
• Use almond extract instead of vanilla.

Variations

• Fold in 60 g currants for a fruit-speckled cake.
• Add lemon zest to the batter.

Serving suggestions

• Serve with black tea.
• Add fresh berries on the side.
• Dust lightly with icing sugar.
• Offer with lemon curd.

Make ahead

Prepare the measured ingredients in advance. Store in an airtight container at room temperature for up to 2 days, or freeze cooled cakes for up to 2 months.

Storage

Store in an airtight container at room temperature for up to 2 days, or freeze cooled cakes for up to 2 months.

Food safety

Cool completely before storing to prevent condensation.

Frequently asked questions

How do I know simple english-style tea cakes is ready?

Bake 15 to 18 minutes until tops spring back and a toothpick comes out clean; cool on a rack.

How should I store simple english-style tea cakes?

Store in an airtight container at room temperature for up to 2 days, or freeze cooled cakes for up to 2 months.

Serve with black tea. Store in an airtight container at room temperature for up to 2 days, or freeze cooled cakes for up to 2 months.