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Featherlight Tea Cake

A simple, no fuss sponge/tea cake to enjoy as a midweek treat. Makes for a great base for trifles and the like.
Course Cakes
Cuisine International
Keyword Tea Cake
Prep Time 15 minutes
Bake Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • 230 grams all purpose flour (maida)
  • 3 eggs, separated
  • 175 grams caster sugar
  • 150 grams unsalted butter
  • 175 ml milk
  • 1 teaspoon baking powder

Instructions

  • Grease a 9" round cake tin with butter & dust it with flour. You may also grease the tin and line it with baking parchment if you wish.
  • Preheat the oven to 175 degrees C.
  • Sift the flour & baking powder thrice. Keep aside
  • Beat the egg whites in a bowl till fluffy. In a separate bowl beat the egg yolks till creamy
  • In a bowl, beat the butter & sugar together till pale and fluffy. Beat in the egg yolks
  • Add the beaten egg whites and either fold in with a spatula or use the electric whisk on low speed to mix in
  • Next, add the milk & the flour alternatively & fold gently till everything is used up
  • Pour the batter into the prepared tin and bake in the preheated oven for about 45-50 minutes or till the skewer inserted comes out clean.
  • Remove from the oven and let the tin cool on a wire rack for about 12-15 minutes. Then invert the cake onto the rack and let it cool completely. Cut and serve. Store the cooled cake in an airtight container.