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Cuisine Magazine Recipes

Victorian Tea Cake

Posted on : 20-04-2016

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Ingredients

1/2 cup (125 mL) unsalted butter,softened
1 cup (250 mL) granulated sugar
2 eggs, at room temperature
1/2 tsp (2 mL) vanilla
1-3/4 cups (425 mL) sifted cake-and-pastry flour
1-1/2 tsp (7 mL) baking powder
1 pinch salt
1/2 cup (125 mL) milk
icing sugar

Filling:

2/3 cup (150 mL) whipping cream
1/2 cup (125 mL) strawberry jam

Preparation

Grease and flour 8- or 9-inch (1.2 or 1.5 L) round metal cake pan; line bottom with parchment paper. Set aside.

In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 3 tbsp (45 mL) at a time, beating for 30 seconds after each addition, about 2 minutes. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.

In separate bowl, whisk together flour, baking powder and salt; sift into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.

Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.

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