Cinnamon Tea Cake
|Vanilla essence||1 Teaspoon|
|Caster sugar||1⁄2 Cup (8 tbs)|
|Self raising flour||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter||15 Gram, melted (Extra Required)|
|Castor sugar||1 Tablespoon (Extra Required)|
|Ground cinnamon||1⁄2 Teaspoon|
Grease a deep 20cm round cake pan or deep 20cm sandwich pan, cover base with greaseproof or baking paper.
Grease greaseproof paper lightly; it is not necessary to grease baking paper.
Place butter and essence in small bowl, beat on medium speed with electric mixer until light and creamy; butter should be as white as possible.
Gradually beat in sugar, beat until soft and creamy.
Add egg, beat until light and fluffy.
Stir in half the sifted flour and half the milk, stir gently with wooden spoon until combined.
Add remaining sifted flour and milk, stir gently until combined, then beat until smooth, using wooden spoon.
Spread mixture into prepared pan, bake in moderate oven for about 25 minutes or until cake is slightly shrunken from side of pan.
Stand cake 2 minutes before turning cake onto wire rack.
Brush cake with extra melted butter, sprinkle evenly with combined extra sugar and cinnamon.