This soft cake, which absorbs the aroma and flavor of brewed tea, offers a delightful alternative to classic recipes. Perfect for using up leftover cold tea, this practical and delicious tea cake recipe is a strong contender to be the star of your tea time. The sweet scent of cocoa and vanilla wafting from the oven makes this tea cake recipe a guaranteed favorite for everyone. So, how do you make tea cake? Here’s the recipe and ingredients:
Ingredients:
3 eggs
1 cup granulated sugar
1 cup brewed tea (warm or cold)
1 cup vegetable oil
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 packet baking powder
2 ½ cups all-purpose flour
Instructions:
In a bowl, combine the eggs and sugar. Beat with an electric mixer until the mixture becomes creamy and pale.
Add the vegetable oil and brewed tea; mix well.
Incorporate the cocoa powder, vanilla extract, and baking powder. Continue mixing until just combined.
Gradually add the flour, beating until a smooth batter forms.
Pour the cake batter into a greased and floured cake tin.
Bake in a preheated oven at 170°C (340°F) for approximately 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
The tea cake is ready to serve immediately after baking. Enjoy!
Tea cake pairs exceptionally well with plain brewed tea or green tea. The cake’s soft texture and the tea’s refreshing qualities create a wonderful combination.
For a harmonious blend of sweet and savory, you can enjoy salty cheese snacks alongside the tea cake during tea time.
Consider dusting the cake with powdered sugar and garnishing it with fresh fruits like strawberries or banana slices for an appealing presentation.
When the cake is slightly warm, serving it with a scoop of vanilla ice cream is a delightful option.
Feel free to enhance the cake by adding crushed walnuts or hazelnuts to the batter before baking.
Tips for while you bake:
Beating the eggs and sugar thoroughly until the mixture lightens in color is crucial for a soft and fluffy cake.
Ensure that the brewed tea and vegetable oil are at room temperature before adding them to the batter to prevent affecting the cake’s texture.
Sifting the flour and baking powder before adding them will result in a lighter and fluffier cake.
Avoid opening the oven door prematurely during baking, especially within the first 30 minutes, to prevent the cake from collapsing.
Always perform the toothpick test to ensure the inside of the cake is fully cooked.
Allow the cake to cool slightly before slicing and serving, as cutting it while still hot may cause it to crumble.
