Tea cake without butter

Tea cake without butter
Made without any butter, this vanilla sponge cake or tea cake is a healthy dessert that can be eaten by itself or used as the base for another dessert recipe or for fruit trifles.

Preparation time: 5 minutes

Baking time: 35 minutes


• 3 large eggs

• 1 cup flour (maida)

• 3/4 cup castor sugar

Baking powder 1 teaspoon

• 1 /2 tsp vanilla essence


• Sieve the flour and baking powder.

• Beat the eggs and sugar in a deep bowl using an electric beater, until the mixture thickens and doubles in quantity.

• Add the vanilla essence and mix it in gently.

• Fold in the sieved flour and mix it in carefully with a spatula.

• Pour the batter into a greased and flour-dusted 8″ diameter round  tin or bread loaf pan.

• Bake it in a hot oven at 180°C (400°F) for 35 minutes.

• The cake is ready when it leaves the sides of the tin and has a springy texture if you poke it.

• Take it out of the oven and let it stand for a minute. Then, loosen the sides with a knife, invert the tin over a rack and tap it sharply to remove the cake.

• Let it cool before you use it.


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