In England, a teacake is a light yeast-based sweet bun with dried fruit that is usually served toasted and buttered. In the United States. Teacakes can be cookies or small cakes. They're soft, round, flat wheat bread prepared with milk and a little sugar in Sweden, and they're great for buttered ham or cheese sandwiches. A teacake is more like a butter cake in India and Australia. It is a light, sweet yeast-based bun with dried fruits, most commonly currants, sultanas, or peel, that is popular throughout most of England. It's usually served split, toasted, buttered, and with tea. It has a smooth brown outer surface and a slightly lighter bottom and is flat and circular. Although most people refer to teacake as a fruit cake, the word currant teacake is used in East Lancashire, Yorkshire, and Cumbria to distinguish fruited 'cakes' from simple bread rolls. A teacake in India is usually a butter cake that may be served warm from the oven in less than 30 minutes. Flour, eggs, butter, cinnamon, and sugar are common ingredients.
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Ingredients
- Eggs
- Caster sugar
- Butter
- Milk
- Self-raising flour
- Vanilla extract
Directions
- Preheat the oven to 180 degrees Celsius. Grease the bottoms and the sides of the pan.
- In a large clean mixing pan, place the egg whites. With the help of a blender whip the egg whites to soft peaks, then gradually add the sugar, beating well after each addition.
- Remove the beaters from the mixer and add the egg yolks, butter, milk, vanilla, and flour. Mix until blended.
- Pour the batter into the pan that has been prepared. Bake for 20 minutes on the middle shelf of the oven, or until firm. Allow it to cool for 5 minutes and remove the cake from its pan.
- Your tea cake is ready to be served.
