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Traditional English Tea Cake
The Green's Traditional English Tea Cake is a classic cake to serve with tea or coffee. Light and moist, this subtle yet delicious cake comes with a bonus sachet of cinnamon for added value.
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To prepare the cake mix you will need:
3 eggs
4 tablespoons (80g) soft polyunsaturated margarine or butter
2/3 cup (150mL) milk
One 20cm x 7cm (8" x 2 ¾") deep round cake pan
For cinnamon topping you will need:
1 tablespoon (20g) melted margarine or butter
Preheat
Preheat gas or electric oven to 180°C (350°F).
Grease
Grease and flour cake pan or lightly grease non stick cake pan.
Place
In a large mixing bowl, place cake mix, 3 eggs, 4 tablespoons soft polyunsaturated margarine or soft butter and 2/3 cup milk.
Mix
Using an electric mixer, mix on low speed until ingredients are combined. Mix on medium speed for 2 minutes. Scrape down sides of bowl occasionally.
Pour
Pour batter into prepared cake pan.
Bake
Bake for 40 - 45 minutes. Cake is baked if it springs back when lightly touched in the centre.
Invert
Invert cake onto a cooling wire, then turn cake right side up.
Brush
While cake is still hot, brush 1 tablespoon (20g) melted polyunsaturated margarine or butter over top of cake.
Sprinkle
Sprinkle contents of cinnamon topping sachet evenly over top of melted polyunsaturated margarine or butter.
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When Traditional English Tea Cake is prepared according to standard pack directions.
Servings per package: 12
Serving Size: 63g
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Average Quantity per 63g Serving |
Average Quantity per 100g |
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Energy |
920kJ |
1460kJ |
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(219 Cal) |
(348 Cal) |
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Protein |
3.5g |
5.6g |
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Fat | | |
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- Total |
10.3g |
16.4g |
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- Saturated |
2.8g |
4.4g |
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Carbohydrates | | |
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- Total |
28.2g |
44.7g |
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- Sugars |
15.9g |
25.2g |
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Sodium |
359mg |
569mg |
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| WHEAT FLOUR, SUGAR, VEGETABLE FATS & OILS [EMULSIFIERS (471, 477)], ANTIOXIDANT (320)], RAISING AGENTS (450, SODIUM BICARBONATE), THICKENER {1442 (FROM MAIZE], SALT, EMULSIFIERS (472e, 481), CINNAMON, NATURAL FLAVOUR, NATURAL COLOUR (ANNATTO). |
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