Time for Tea (Cake)

Hankering for a little bit of something - with a scantily clad pantry - I actually made these up in 1/2 an hour from start to 'licking buttery fingertips' finish.

Dodgey-arm egg white whipping included!

Tea Cake (made as 12 Cupcakes/Friands)

1 cup S.R. Flour
1/2 cup castor sugar
30 gms butter
1/2 cup milk (room temperature)
1 teaspoon vanilla
1 egg, separated

Extra butter
Cinnamon sugar

Beat the egg white till soft peaks form and whip in sugar, vanilla and yolk. Meanwhile melt the butter and add to milk. Mix in with egg mixture and then fold in flour gently.

Pour into greased cake tin (or cupcake pans) and bake at 180*C for 30 minutes or till cake tests clean (for cupcakes it should only take about 10 - 15 mins).

Brush cooked cake with more melted butter and sprinkle generously with cinnamon sugar.

Note. I had a wee apple hanging about - which I peeled and chopped up (1 cm x 2 cm ish chunks) and placed a chunk in each pan before baking.

Oh so many shades of yum (practically begging to be eaten while still warm) with a nice cup o' cha!