TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
VANILLA TEA CAKE
This simple loaf cake is wonderful with fresh berries and whipped cream. You may not be able to wait a day for it.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Grease and flour a 10-by-5-by-3-inch loaf pan. Line bottom with parchment paper. With rack in center, heat oven to 325 degrees. Place a baking sheet on the rack to heat. Sift together flour, salt, and baking powder.
- In an electric mixer with paddle attachment, beat butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add sugar; beat until creamy. Beat in eggs one at a time. Add vanilla; beat until creamy.
- With mixer on lowest speed, gradually add flour mixture. Mix just until incorporated.
- Scrape batter into prepared pan; tap on countertop to settle. Place pan on baking sheet in oven. Bake 1 hour to 1 hour and 15 minutes, until cake is golden on top and a tester inserted into center comes out clean.
- Let pan cool on a rack for 1 hour. Slide knife around cake to loosen. Invert pan to remove cake, then place upright on rack. When completely cool, wrap tightly in plastic and let stand 24 hours. Serve with fresh mixed berries on the side.
MINI VANILLA TEA CAKES
This was the recipe included with my Williams-Sonoma mini tea cake pan. I haven't tried it yet, but wanted to post it on Zaar because I will inevitably lose the hard copy before I have a chance to make these :-) The recipe seems quite involved but the result looks beautiful and impressive!
Provided by Crystal
Categories Low Protein
Time 40m
Yield 60 tea cakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- Cakes:.
- Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
- To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
- Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
- add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
- Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
- Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
- Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
- If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
- Glaze:.
- To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
- Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
- Let the glaze dry completely, about 1 hour, before serving.
- Variations:.
- Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
- Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.
Nutrition Facts : Calories 325.4, Fat 5.6, SaturatedFat 3.3, Cholesterol 34.8, Sodium 68.7, Carbohydrate 66.7, Fiber 0.2, Sugar 57.2, Protein 2.5
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