Yield: 1 servings
|65||G; (2 1/2-3oz) butter,, (65 to 70)|
|; plus extra for|
|75 grams||Caster sugar; plus an extra|
|; heaped teaspoon|
|; (1-2 x 5ml spoon)|
|150 grams||Plain flour; (5 oz)|
|4 fluid ounce||Semi-skimmed milk; (110ml)|
|A few drops of vanilla essence|
|1||Heaped teaspoon baking powder|
|1||Heaped teaspoon cinnamon|
|1||Heaped teaspoon cocoa powder|
Preheat the oven to 190øC, 375øF, gas mark 5. Beat together 25g (1oz) of the butter and the 75g (3oz) caster sugar. When they are fully creamed, beat in the egg, and then the flour, milk and vanilla essence by turns.
Beat in the baking powder with the last of the flour. Pour the mixture into a buttered, shallow 8-inch (20cm) sandwich tin and smooth, banking slightly to the outside. Bake in the oven for about 30 minutes, testing to see if it is done with a fork or skewer.
When the tea cake is cooked, take it out of the oven, invert it on to your hand or a plate and then on to a cake rack, so that it is the right way up.
Mix together the extra spoon of sugar, the cinnamon and the cocoa. Butter the top while it is still warm with the remaining 40-50g (1½-2oz) butter, and then sieve on the remaining mixed dry ingredients. Cut into 8-10 slices and serve, whilst still warm if possible.
Converted by MC_Buster.
NOTES : 16 makes an 18-20cm (7-8 inch) cake Converted by MM_Buster v2.0l.