Cinnamon Teacake

Ingredients for Cake

1 egg

2 cups sugar

1 tablespoon of melted butter

½ cup milk

½ teaspoon of vanilla

1 cup self-raising flour

Ingredients for Topping

A little extra melted butter

1 teaspoon ground cinnamon

1 teaspoon sugar

1 teaspoon coconut

Method

Separate egg.

Beat egg white until stiff.

Add egg yolk and sugar and beat well.

Stir in milk and vanilla gradually.

Fold in sifted flour and melted butter.

Turn the mixture into a greased 7 inch (18 centimetres) sandwich tin.

Bake in a moderate oven (360°F/180°C or 320°F/160°C for fan‑forced) for 30 to 35 minutes.

Meanwhile, mix the dry topping ingredients together.

Turn cake out onto a cake cooler (rack) while still hot.

Brush with the little extra melted butter.

Sprinkle topping mixture.

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Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024

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