Vanilla Tea cake
A vanilla tea cake is one of the simplest and most comforting cakes you can bake at home. It is light, soft, and mildly sweet, making it perfect to enjoy with a warm cup of tea or coffee. This homemade tea cake recipe is flavoured with vanilla and a hint of pineapple essence, giving it a delicate aroma and a delicious taste. The texture is fluffy and airy, making every bite soft and enjoyable.
Unlike heavy frosted cakes, a tea cake is simple and elegant. It does not need complicated ingredients or special decorating skills. With basic pantry ingredients like flour, eggs, milk, and oil, you can prepare this delicious cake easily in your own kitchen. It is a great recipe for beginners who want to learn how to bake a soft sponge cake.
Why You Will Love This Vanilla Tea Cake
This tea cake is perfect for everyday baking. It is light enough to serve as a snack and tasty enough to share with family and friends. The combination of vanilla and pineapple essence gives the cake a pleasant flavour that is not overpowering.
Another reason to love this cake is its soft and fluffy texture. The whipped egg whites help create a light sponge that rises beautifully while baking. When prepared correctly, the cake becomes airy, moist, and delicious.
This cake is also very versatile. You can enjoy it plain, dust it with powdered sugar, or serve it with whipped cream or fresh fruits. It can also be used as a base for simple celebration cakes.
Simple Ingredients and Easy Preparation
One of the best things about this tea cake recipe is that it uses simple ingredients that are easy to find. All you need are eggs, all-purpose flour, milk powder, baking powder, milk, oil, sugar, and flavouring.
The preparation process is also very straightforward. First, the dry ingredients are sifted several times to make them light and smooth. Then the egg whites are beaten until stiff peaks form, which helps create a fluffy cake texture.
The dry ingredients are gently folded into the batter along with milk and oil. It is important to mix the batter carefully using the cut-and-fold method so the air in the mixture is not lost. Finally, the batter is poured into a prepared pan and baked until the cake is soft, golden, and perfectly cooked.
Perfect Cake for Tea Time
Tea cakes are traditionally served during tea time, which is why they are loved in many households. Their mild sweetness pairs perfectly with tea, coffee, or even milk.
This soft sponge cake is also great for breakfast, evening snacks, or casual gatherings. Because it is light and not overly sweet, it appeals to both adults and children. You can slice it, pack it in lunch boxes, or serve it to guests with a warm drink.
Try This Easy Homemade Tea Cake
If you enjoy simple homemade desserts, this tea cake recipe is definitely worth trying. It is easy to prepare, requires basic ingredients, and delivers a soft and fluffy result every time.
Give this recipe a try and enjoy a freshly baked tea cake at home. And if you love baking, be sure to check out our other delicious cake recipes for more easy and flavourful treats to make in your kitchen.
Vanilla Tea cake
Ingredients
- 3 room temperature eggs separated
- 115 g maida
- 130 g fine grain sugar
- 8 g milk powder
- 1 tsp baking powder
- 75 ml oil flavourless
- 75 ml milk
- A pinch of salt
- 1 tsp vanilla extract
- A few drops of pineapple essence See notes
Instructions
- Preheat the oven to 180°C. Grease and line a 7 inch square or 16×22 cm rectangular cake pan or 7×9 inch rectangular pan with parchment paper.
Separate the eggs
- Place the egg yolks in one bowl and the egg whites in another clean, dry bowl.3 room temperature eggs
- Add a pinch of salt to the egg yolks, mix well, and set aside.A pinch of salt
- Tip: Separate eggs carefully – Make sure no yolk gets into the whites. Even a small amount of fat can prevent the egg whites from whipping properly.
Mix and sift the dry ingredients
- In a bowl, sift together all purpose flour, milk powder and baking powder.115 g maida, 8 g milk powder, 1 tsp baking powder
- Sift the mixture three times to make it light and lump-free.
Whip the egg whites
- Using a hand mixer or whisk, beat the egg whites on low speed (speed 1) for about 1 minute until they become frothy and white.
- Add the sugar in three batches, beating well after each addition.130 g fine grain sugar
- Increase the mixer speed and continue beating until stiff peaks form and the mixture becomes light and fluffy.
Add the egg yolk mixture.
- Add the prepared egg yolks to the whipped egg whites and beat for about 30 seconds until combined.
Add dry ingredients and milk.
- Add the sifted dry ingredients in three batches, alternating with the milk, folding gently after each addition using a spatula with the cut-and-fold method.75 ml milk
- Pour in the oil and gently mix until well combined.75 ml oil
Add the flavorings.
- Add the vanilla extract and pineapple essence and mix until evenly incorporated.1 tsp vanilla extract, A few drops of pineapple essence
- Tip: Check the pineapple essence strength – If using concentrated essence, just a few drops are enough. Too much can overpower the cake’s flavour.
- Pour the batter into the prepared parchment-lined cake pan.
- Gently run a skewer through the batter to remove any trapped air bubbles.
Bake the cake.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Do not overbake. Overbaking can make the cake dry.
- Allow the cake to cool in the pan for a few minutes, then on a rack. This prevents it from breaking or crumbling.
Notes
Frequently Asked Questions
Yes, you can skip the pineapple essence and use only vanilla extract or any other flavour essence you prefer.
Sifting the dry ingredients three times helps remove lumps and incorporates air, making the cake lighter and softer.
Insert a toothpick into the centre of the cake. If it comes out clean, the cake is done.
Yes, you can whisk the egg whites by hand, but it will take more time and effort to reach stiff peaks.
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.
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