TeaCake
TeaCake. 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.
Ingredients
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Prepare 1 cup of flour/Maida
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It’s 1 cup of Sugar
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Prepare 3 of Eggs room temperature
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You need 1/2 cup of Half cup Butter or ghee
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Prepare 1/2 cup of Milk
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Prepare 1 tbsp of Baking powder
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Prepare drops of Vanilla essence few
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It’s drops of Yellow colour few
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You need of Optional ?
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It’s of #ForGarnish, some almonds crush and jam to give shine
Steps
- First separate egg yolks and egg whites..then beat egg whites til it become fluffy and double..now beat sugar, egg yolks and Ghee stop when creamy form accur..now add egg whites in it slightly beat.
- Now in this add dry ingredients maida baking powder spoon by spoon and stir it with spatualla..put few drops yellow colour and vanilla essence mix it..then last add milk mix it compeletly with spatualla..pour in greased pan at 120°C for 20 to 25 mins !!!.
- Optional When baked garish as our own as I do with crush almond and slightly apply orange jaam to give shine !!!.
- Tips for best result : ?▶Maida/Flour & eggs are kept at room temperature before use !! ▶At the end add warm milk in cake batter that's will give perfect look ??.
Tea cakes contain much less sugar than a conventional cookie, and the main liquid ingredient is buttermilk, giving a slightly savory edge to an already mildly sweet pastry. At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of. 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.
