Cinnamon Tea Cake

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This is an old family favourite. i love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! it only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. this recipe is from my bible of cooking, margaret fulton's encyclopedia of food and cookery.

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Steps

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Preheat oven to 180c or 190c standard.

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Grease an 18cm shallow cake tin or a similar sized ring tin - i prefer the latter.

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Add a very small pinch of salt to the egg white and beat until stiff peaks form.

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Add egg yolk , then gradually beat in the sugar.

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Mix together the milk and vanilla and add a little at a time , beating continuously.

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Using a wooden spoon gently stir in the flour and the melted butter.

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Pour batter into prepared cake tin.

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Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.

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Remove from oven and invert cake onto a plate.

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Using a pastry brush , gently paint all over with melted butter.

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Mix together sugar and cinnamon and sprinkle over cake.

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Serve warm or cold.

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Ingredients

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egg, salt, sugar, milk, vanilla extract, self-raising flour, butter, cinnamon