Don't you think that there's no better substitutes to teacakes, when it comes to your breakfast or afternoon time tea & coffee? This not-so-powerful teacake, is the perfect snack for you to go with your latte, chai, garam paani, basically anything you have during the day. Just a bonus, this recipe is quite easy to follow too! Few things to keep in mind while baking a Cake:1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results.2. Don't Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it's required.3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake.4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake.Crack on your TeacakeIt's absolutely and perfectly normal to have cracks in your teacake. In fact, its good too, it show how your teacake has cooked properly. BUT if it bothers you too much, add a tablespoon worth of Baker's Cornstarch for better binding of your teacake. Change in MethodJust a warning, we are not using the traditional method of making a cake which involves creaming and folding. This recipe uses a quicker method, also known as dump method to bake this cake. The idea is to reduce the gluten formation in the cake to yield softer crumbs. Trust me on this one okay!Let's get to it!
- 9*4 Loaf Pan
- Stand Mixer (Optional)
- Measuring Cups & Spoons
- 3 Eggs room temperature
- 3 tbsp Milk room temperature
- 1½ tsp Vanilla Extract
- 1¼ cup /150 g Cake Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- ¾ cup /150 g Granulated White Sugar
- ¾ cup /170g Unsalted Butter room temperature
- In a bowl with a whisk or an electric hand mixer, or alternatively using a stand mixer with a paddle attachment, mix eggs, along with vanilla extract and milk.
- Next, add your dry ingredients in another bowl, sieve and mix them. Add softened butter here slowly along with half egg mixture, and beat on low speed until fully combined. After 30 seconds, beat on high speed to develop structure.
- Add the remaining egg mixture in two additions, beat at high speed (to build a formidable structure) after each addition but don't overmix as well. Make sure all the batter is mixed well at this point.
- Pour the batter in the loaf tin and shake it or tap it for it to settle down. Bake for 30 to 40 mins. Use a cake tester or a toothpick to check if it's done, by inserting it into the center of the cake. All ovens work differently so keep checking the cake from the outside. Avoid opening the oven too much. If it's browning too much, cover with foil.
- Remove the teacake from the oven and let it cool on a wire rack for 10 minutes, before turning it upside down. Cover and keep cling wrapped.
A simple decadent recipe for tea & coffee lovers. I have a similar variant with Earl Grey as well, I am linking the recipe here for your reference. Leave your thoughts below as well and do let me know if you make this beautiful yet simple teacake, by tagging @boy.eatsworld on Instagram & Facebook.
More Like This: