Tea cake. A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. You can cook Tea cake using 5 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Tea cake
- You need 8 -10 of Marie gold buiscuits.
- Prepare 5-6 of parle g buiscuits.
- It’s 1 cup of tea.
- You need 2-3 spoon of sugar.
- It’s 1/2 tsp of baking powder.
Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of flair to the otherwise simple cakes. Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough.
Tea cake step by step
- Take all the biscuits in mixer jar add sugar or crush it evenly. Make powder form..
- Take a microwave safe bowl add buiscuits powder, tea and baking powder. Mix it well..
- Take this bowl in microwave for 4-5 Minuits only. Check the cake with toothpick, your toothpick was clean means your cake was ready. Enjoy your tea cake.
To Southerners of a certain age, tea cakes are the embodiment of a grandmother's warm kitchen in the dead of winter…or a carefree summer afternoon spent barefoot and running through the sprinkler in the front yard. These little cakes look like cookies, but the texture is more cakey and soft, although not exactly the texture of a cake either. There were nine children in our family and Mother had to stretch the budget, so she made these often for dessert. I loved them when I was a child, and they're still a special treat. In fact, I've never met anyone who doesn't like these cookies.
