Tea Cakes | Indian Style
I am finding myself lost in all these holidays with loads of cooking, celebrations and top of all my prince with me throughout. It was his Vidhyarambam which is beginning of his studies for this Vijayadhasami.
Though I did cook a lots of special recipes I was unable to click pictures. Finally when holidays were over by yesterday evening the "back to work" routine was catching me back. I was all feeling a little guilty of not making anything for my Blog baby.
I was giving some biscuits with milk to my prince Achu. He was enjoying rhymes on my tab he saw the cake in his rhymes and denied the biscuits and he said Cake. I asked him you need cake?? He immediately said Yes. Wow come lets bake a cake in our oven said I. He put the tab on the sofa and came holding my finger with his tiny hands to bake the cake. Together we baked the Tea Cake and it was finished in just 30 minutes.
Why this is called Indian Version is because the US version tea Cakes are like cookies, the England based Tea Cakes are yeasted, the Sweeden based cakes uses soda. Well Indian cakes are sponge cakes. The tea cakes are butterless.
All purpose Flour - 300 ml
Sugar- 150 ml
Oil- 100 ml
Vanilla Essence- 1 tsp
Baking Powder- 1 tsp
In a deep wide bowl place oil, sugar, vanilla essence and baking powder.
Using a hand mixer blend the ingredients well for 3 minutes on high speed.
Add eggs and blend for 4 minutes on medium speed.
Add flour and mix to make a smooth batter.
Meanwhile preheat the oven to 180°C.
Line the baking pan with parchment paper.
Grease the baking pan and the parchment paper with oil.
Pour the batter to the baking pan.
Bake the cake for 20 minutes at 180 °C.
Once the toothpick comes out clear when inserted to the centre of the cake just remove the pan from the oven.
Transfer the cake to a cooling rack and let it completely cool.
Cut them into slices and enjoy.
Points to be noted:
Use any flavorless vegetable oil.
You can replace oil with butter.