The special china came out today for some lovely friends as we shared conversation and afternoon tea. It's something I haven't done for quite a while, but which I enjoy a lot.
I made a Cinnamon Teacake, from a recipe kept from a 1994 Family Circle magazine. I thought I'd share it here today.
Cinnamon Teacake
1 cup self-raising flour
1/4 cup plain flour
1 tablespoon custard powder
2 teaspoons ground cinnamon
1 egg, separated
1/2 cup caster sugar
1 teaspoon vanilla essence
125g unsalted butter, melted
1/2 cup milk
CINNAMON GLAZE:
20g unsalted butter, melted
1 tablespoon caster sugar
2 teaspoons ground cinnamon
1. Preheat oven to moderate 180degC. Brush a 20cm round cake tine with melted butter or oil, line base and side with greased baking paper. Sift flours, custard powder and cinnamon onto baking paper, set aside.
2. Using electrice beaters, beat eggwhite until stiff peaks form. Add caster sugar, beat well. Add vanilla and egg yolk, beat well.
3. Add sifted flours, melted butter and milk, beat until just combined. Spoon mixture into prepared tin and smooth surface. Run a skewer through the surface of the cake to release air bubbles. bake for 25 minutes. Stand in tin for 5 minutes. Turn onto a wire rack.
4. To make the Cinnamon Glaze: while cake is still warm, brush with melted butter. Combine the sugar and cinnamon, and sprinkle over the surface of cake. Serve warm with (or without) butter.
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