This tea cake recipe is for those who want to enjoy the deliciousness of a tea cake without all the guilt. This recipe is not only butter-free but also low in calories. So, whether you are watching your weight or have dietary restrictions, this recipe is for you. This tea cake is moist and fluffy and can be enjoyed with your morning cup of tea or as an afternoon snack.
Why You’ll Love Tea cake recipe without butter
1. Tea cakes are delicious.
2. They can be made without butter.
3. They are easy to make.
4. They are healthy.
5. They can be made in advance and stored in the fridge for later.
History of Tea Cake
Tea cakes originated in the United Kingdom, and they were customarily served with a mid-afternoon snack, or afternoon tea, as the name implies. They are generally made with flour, sugar, eggs, baking powder, and vanilla extract, and sometimes include nuts or raisins. Tea cakes are often baked in a loaf pan and then sliced into individual servings.
who invented tea cakes?
The first recorded recipe for tea cake dates back to 1796 when it appeared in The Complete Confectioner by Mrs. Ann Cook. This early version of the tea cake was more like a pound cake or fruitcake and contained ingredients such as currants, caraway seeds, and mace.
Over the years, the tea cake has evolved into a sweeter and lighter treat that is perfect for enjoying with a cup of tea or coffee.
How to Make Tea cake recipe without butter:
Note: All ingredients should be at room temperature.
– Preheat the oven to 170c
– Spray and line a square 8″ in the baking tin.
– Beat the vegetable oil and sugar until light and pale.
– Add the eggs into the oil and sugar mixture one at a time and beat until all is combined.
– Add the Vanilla essence and beat.
– Sift the Flour and baking powder into the mixture and mix in with a spatula. Do not use the electric beater now.
– Lastly, add the milk and mix in until combined.
– Pour the batter into the lined cake tin. Spread out evenly.
– Tap the tin a couple of times to remove air bubbles.
– Bake for 45min or until a skewer in the middle comes out clean.
– Cool the cake in the pan completely upside-down. ( This just evens the top out)
– Remove the baking paper.
– Cut into slices.
– Serve with tea
Chef’s Tips for a Tea cake recipe without butter
When it comes to tea cakes, butter is not always necessary. There are a few tips and tricks that can help you make a delicious tea cake without using any butter.
- One way to make a tea cake without butter is to use oil instead.
- This will give the cake a moist texture without the need for butter.
- You can also add some applesauce to the recipe to add moisture and sweetness.
- Another option is to use Greek yogurt or sour cream in place of the butter.
- These options will still give you a moist and flavorful cake.
If you are looking for a lighter option, you can try using fruit purees instead of butter. This will reduce the fat and calorie content of the cake while still providing plenty of flavors. Pureed bananas, apples, or even pumpkins can work well in this capacity.
Key Ingredients
All-purpose flour: – When it comes to baking, all-purpose flour is a kitchen staple. This type of flour can be used for a variety of baked goods, from cookies to cakes. While all-purpose flour is versatile, it is especially well-suited for tea cakes.
Baking powder: Baking powder is a type of baking ingredient that helps to add volume to your baked goods. It also helps to make your cakes rise while also adding a bit of extra flavor. Many people find that cakes made with baking powder are more flavorful than those made without the ingredient.
Clarified butter: Clarified butter has a higher melting point than regular butter, which means that it can withstand the temperatures used in baking. This ingredient also has a high smoke point, which eliminates the risk of burning your cake while you are cooking it.
Vanilla extract: Vanilla extract is a common baking ingredient and often makes for a delicious treat. People who love vanilla can add this ingredient to their cake mix to give it extra flavor.
Salt helps to make baked goods more flavorful and also helps to keep them from getting soggy.
Brewed tea: Brewed tea is a common ingredient in baking because it helps to cut the sweetness of a cake. By using brewed tea, you can reduce the amount of sugar that you need for your recipe.
Milk powder: is used in baking to help create a more moist texture. Mixing milk powder into your cake mix will give it an extra lift in flavor, as well. Baking soda is used in baking to help a cake rise and to keep it from getting soggy.
TOOLS
Electric Stand Mixer: This is the workhorse of my kitchen. I use it for mixing dough, whipping cream, and even beating eggs.
Measuring Cups and Spoons Use these to measure the ingredients. If you don’t have measuring cups, use a small bowl to measure the ingredients out. Wire Whisk This is used to mix up your batter evenly.
STORAGE INSTRUCTIONS:
Best stored in an airtight container. It can be kept at room temperature for up to a week. You can also store it in the refrigerator for up to two weeks. If you want your cake to keep longer, then wrap it in freezer paper and freeze it for 3-4 months.
Other Cake Recipe You’ll Like
Easy red velvet cake without buttermilk
Eggless tutti frutti fruit cake with nuts
FAQ’s :
Can I use lard instead of Crisco in tea cake?
Yes, you can use lard instead of Crisco in tea cake. Lard is a type of fat that is derived from pork. It is solid at room temperature and has a high melting point, which makes it ideal for baking.
What exactly are tea cakes?
Tea cakes are a type of cake that is typically served with tea. They can be made from a variety of different recipes, but often include ingredients such as flour, sugar, eggs, and butter. Tea cakes are often decorated with icing or fruit and may be served with tea or coffee.
What’s the right way to store hongcha tea cakes?
Hongcha tea cakes should be stored in an airtight container in a cool, dry place.
Why buttermilk in cakes?
Buttermilk is a key ingredient in many cakes because it helps to create a light and fluffy texture. When combined with baking soda, it also helps the cake to rise.
Can tea cakes be frozen?
Yes, tea cakes can be frozen. Place the tea cake in a freezer-safe container and store it for up to two months. When ready to enjoy, thaw overnight in the refrigerator.
Which tea tastes good with milk?
There are many teas that taste good with milk. Some of our favorites include Earl Grey, English Breakfast, and Chai. Milk can help to round out the flavors of these teas and make them even more enjoyable.
How to make an Easy Tea cake recipe without butter
This recipe is perfect for those who are looking to enjoy a delicious and healthy treat. We’ll be providing a step-by-step guide on how to make this cake, as well as some tips and tricks to ensure that your cake turns out perfectly every time.
Tea cake recipe without butter
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 cup cold clarified butter (vegetable oil) cut into small pieces
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract or vanilla powder
- 2 cups brewed tea
- 1 tbsp milk powder
Instructions
- Preheat oven to 350°F. clarified Butter and flour in one 9×13-inch baking pan.
- Sift together flour, baking powder, milk powder, vanilla powder, and salt; set aside.
- With an electric mixer on medium speed, beat clarified butter until light and fluffy. Add sugar and beat until well blended.
- Beat in egg and vanilla extract.
- Gradually add flour mixture, beating until just blended.
- Stir in tea. Pour batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted into the canter comes out clean.
- Cool on a wire rack before cutting into squares.