Tea Cake
Soft, light and fluffy tea cake made with whipped egg whites and rich flavours. Perfect for evening tea and coffee.
Prep Time: 20 minutes
Bake Time: 35–45 minutes
Total Time: 1 hour 5 minutes
Servings: 10–12 slices
Ingredients
• Flour – 230 g
• Milk powder – 20 g
• Baking powder – 2 tsp
• Egg yolks – 5
• Egg whites – 5
• Sugar – 250 g
• Fresh milk – 120 ml
• Oil – 120 ml
• Salt – a pinch
• Vanilla – 2 tsp
• Butter flavour – ½ tsp
• Orange flavour – ½ tsp
Step by Step Method
- Preheat the oven to 160°C. Grease and line a 9-inch cake pan with butter/oil and baking paper.
- Separate the eggs carefully into 2 clean bowls (no yolk should mix into whites).
- In the egg white bowl, add a pinch of salt and start whipping. Once it becomes foamy, slowly add sugar in 3 parts and beat until soft peaks form (cream-like peaks, not stiff). Keep aside.
- In another bowl, whisk the egg yolks for 1 minute until smooth. Add vanilla, butter flavour and orange flavour. Mix well.
- Gently fold the yolk mixture into the whipped egg whites using a spatula. Fold slowly to avoid deflating the batter.
- Sift flour, milk powder and baking powder together.
- Add the dry mixture into the egg mixture in 2–3 parts and fold gently.
- Mix milk and oil together in a small bowl. Add it slowly into the batter and fold gently until combined. Do not overmix.
- Pour batter into the prepared pan. Tap the pan 2–3 times to remove air bubbles.
- Bake at 160°C for 35–45 minutes or until a skewer inserted comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely before slicing.
Tips
Do not overbeat the egg whites. Soft peaks give a lighter cake.
Fold gently every step or cake will become dense.
Oven timing may vary, start checking from 35 minutes.
Bulk Measurement:
