Vanilla Tea Cake Recipes

TEA CAKE

Steps:

• Grease 4 microwave-safe teacups with butter. Put the milk in a microwave-safe bowl and microwave on high until very hot, 1 to 2 minutes. Steep the tea bag in the hot milk, about 4 minutes. Remove the tea bag and whisk in the sugar, oil, egg, lemon juice and vanilla until smooth, about 2 minutes. Whisk in the flour, baking soda and salt. Pour into the prepared teacups until they are about two-thirds full. Microwave, one at a time, until puffed and a toothpick comes out clean, about 2 minutes; let cool slightly. Top with whipped cream and cinnamon.

TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until lightly browned, 5 to 10 minutes.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

VANILLA TEA CAKE

Steps:

• Grease and flour a 10-by-5-by-3-inch loaf pan. Line bottom with parchment paper. With rack in center, heat oven to 325 degrees. Place a baking sheet on the rack to heat. Sift together flour, salt, and baking powder.
• In an electric mixer with paddle attachment, beat butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add sugar; beat until creamy. Beat in eggs one at a time. Add vanilla; beat until creamy.
• With mixer on lowest speed, gradually add flour mixture. Mix just until incorporated.
• Scrape batter into prepared pan; tap on countertop to settle. Place pan on baking sheet in oven. Bake 1 hour to 1 hour and 15 minutes, until cake is golden on top and a tester inserted into center comes out clean.
• Let pan cool on a rack for 1 hour. Slide knife around cake to loosen. Invert pan to remove cake, then place upright on rack. When completely cool, wrap tightly in plastic and let stand 24 hours. Serve with fresh mixed berries on the side.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

MINI VANILLA TEA CAKES

Steps:

• Cakes:.
• Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
• To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
• Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
• add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
• Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
• Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
• Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
• Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
• If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
• Glaze:.
• To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
• Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
• Let the glaze dry completely, about 1 hour, before serving.
• Variations:.
• Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
• Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.

CHERRY-VANILLA TEA CAKE WITH VANILLA SUGAR

Steps:

• Preheat oven to 350°F. Lightly butter and flour 10-inch springform pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in vanilla extract. Transfer 2 tablespoons dry ingredients to small bowl. On low speed, beat half of remaining dry ingredients into butter mixture, then mix in sour cream and lemon peel. Beat in remaining half of dry ingredients. Mix cherries into reserved 2 tablespoons dry ingredients; fold cherries into batter.
• Spoon batter into prepared pan; smooth top with spoon. Bake until tester inserted into center of cake comes out clean, about 30 minutes. Transfer cake to rack and cool 10 minutes.
• Meanwhile, using small sharp knife, scrape seeds from vanilla bean into small bowl. Mix in 1 tablespoon sugar, rubbing with fingertips to distribute seeds. Add powdered sugar and rub again.
• Sift vanilla sugar over hot cake and cool. Cut around pan sides to loosen cake; remove pan sides. (Can be made 1 day ahead. Cover; let stand at room temperature.)