Cinnamon Cake Recipe - An Old Fashioned Tea Cake Recipe

Update: Last night my wife realised she needed to make something for our son's Grandparent Morning Tea at his pre-school this morning. What better than this cinnamon cake recipe! I can verify it only took her 45 minutes from separating the eggs to taking the finished cake out of the oven. Yes, it was delicious!

This tea cake recipe is perfect with morning or afternoon tea and I like the crunchy texture of the cinnamon with this one. I also think it's one of the easiest tea cake recipes around.

This recipe makes enough for 1 cake.

What you'll need is:

For the cake itself

• 1 large egg
• ½ cup of white sugar
• ½ cup of milk
• 1 teaspoon of vanilla essence
• 1 cup of self raising flour
• 30 grams (1 ounce) of butter

• 30 grams (1 ounce) of butter
• 2 teaspoons of cinnamon
• 1 tablespoon of white sugar

• An egg separator (a small spoon-like utensil that holds the yolk while the white drains out)
• A metal mesh strainer
• A couple of mixing bowls
• An electric hand mixer or a food processor
• An 18 centimetre (7 inch) long sandwich tin
• A cake rack
• A pastry brush
• An oven

Preparation

Separate the egg yolk from the egg white with an egg separator. Keep both white and yolk aside.

Sift the flour through a metal strainer into a bowl.

Mix the 2 teaspoons of cinnamon with the 1 tablespoon of white sugar into a small bowl.

Melt the first 30 grams / 1 ounce of butter.

Cooking

Heat your oven to 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Add the egg white to a mixing bowl, and beat with the electric mixer until you can form stiff, fluffy peaks with it. Now mix in the egg yolk, and gradually add the ½ cup of sugar.

While mixing, slowly pour in the milk and vanilla essence. Then add the sifted flour and melted butter. Mix everything together well.

Grease the sandwich tin with a little butter or cooking spray. Pour the cake mixture into the tin and place into the oven. Bake for 25-30 minutes. Check that the cake is cooked all the way through by pushing a metal skewer into it. If it comes out dirty (i.e. with uncooked cake mixture), bake for another 5 minutes. Repeat this until the skewer comes out clean.

Turn the cake tin upside down, and gently ease the cake out. Turn it right side up, and place on the cake rack. While the cake is still warm, melt the remaining 30 grams / 1 ounce of butter and brush it all over the top of the cake. Then dust with the sugar and cinnamon mixture.

Allow the butter to reset a little, and then serve your cinnamon tea cake with a nice cup of tea!

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