Australian Tea Cake Recipe

Self-raising flour: This is flour that has a leavening agent already added, which helps the cake rise.

Sugar: Adds sweetness to the cake.

Egg: Helps bind the ingredients together and adds richness.

Milk: Adds moisture to the batter.

Butter: Provides flavor and a tender texture.

Vanilla extract: Adds a lovely aroma and enhances the flavor of the cake.

When mixing the batter, ensure that the melted butter is not too hot, as it could potentially cook the egg prematurely. Allow the butter to cool slightly before incorporating it into the mixture. This will help achieve a smoother consistency and a more uniform cake texture.

• self-raising flour - Substitute with all-purpose flour: Mix 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to mimic self-raising flour.

• sugar - Substitute with honey: Use ⅓ cup of honey for every ½ cup of sugar. Honey adds a natural sweetness and moisture to the cake.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to thicken. This acts as a binding agent similar to eggs.

• milk - Substitute with almond milk: Use the same amount of almond milk as you would regular milk. Almond milk is a good dairy-free alternative.

• butter - Substitute with coconut oil: Use an equal amount of melted coconut oil. It provides a similar texture and a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as you would vanilla extract. Almond extract has a stronger flavor, so a little goes a long way.

• To keep your Australian tea cake fresh, store it in an airtight container at room temperature. This will help maintain its moist texture and delightful flavor for up to 3 days.

• If you prefer to refrigerate, wrap the cake tightly in plastic wrap or aluminum foil before placing it in the fridge. This method can extend its freshness for up to a week.

• For longer storage, freezing is an excellent option. First, allow the cake to cool completely. Then, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date to keep track of its freshness. It can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your Australian tea cake, thaw it at room temperature for a few hours or overnight in the refrigerator. This will help retain its original texture and flavor.

• For an extra touch of freshness, you can warm the cake slightly in the oven at a low temperature before serving. This will revive its delightful aroma and make it taste as if it were freshly baked.

• If you have leftover slices, consider wrapping them individually before freezing. This makes it easy to grab a single serving whenever you crave a sweet treat with your tea.

• To add a bit of variety, you can also freeze the cake in portions and serve it with different toppings like fresh fruits, whipped cream, or a drizzle of honey when you defrost it.

• Preheat your oven to 150°C (300°F). Wrap the tea cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place a slice of tea cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.

• If you have a toaster oven, set it to 150°C (300°F). Place the tea cake on a piece of parchment paper or directly on the rack. Heat for 5-10 minutes, checking frequently to ensure it doesn't overcook.

• For a stovetop method, use a non-stick skillet over low heat. Place the tea cake slice in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give a slightly crispy edge to the cake.

• If you prefer a steam method, set up a double boiler. Place the tea cake on a heatproof plate and cover with aluminum foil. Steam for about 5-7 minutes, or until heated through. This method helps retain the cake's moisture.

• Oven: Used to bake the tea cake at a consistent temperature of 180°c (350°f).

• Mixing bowl: A large bowl to combine and mix all the ingredients together.

• Whisk: Used to whisk together the flour and sugar, and to mix the wet ingredients until smooth.

• Cake tin: A greased tin to pour the batter into for baking.

• Skewer: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

• Cooling rack: A rack to allow the cake to cool evenly after baking.

• Measuring cup: Used to measure the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure the vanilla extract accurately.

• Spatula: Helpful for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

Pre-measure ingredients: Measure and prepare all ingredients before you start. This will streamline the baking process.

Use a stand mixer: A stand mixer can save time and effort when mixing the batter.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using the stovetop.

Line the cake tin: Use parchment paper to line the cake tin for easy removal and less cleanup.

Preheat oven early: Start preheating your oven before you begin mixing to save waiting time.