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CINNAMON TEA CAKE(cinnamon good 4 diabetics)
1 egg, preferably at room temperature, separated
1 pinch salt
1/2 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup self-raising flour, sifted
30 g butter, melted
Topping
30 g butter, melted
1/2 teaspoon cinnamon
1 tablespoon sugar
Preheat oven to 180C (fan-forced) or 190C standard.
Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
Add a very small pinch of salt to the egg white and beat until stiff peaks form.
Add egg yolk, then gradually beat in the sugar.
Mix together the milk and vanilla and add a little at a time, beating continuously.
Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
Pour batter into prepared cake tin.
Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
Remove from oven and invert cake onto a plate.
Using a pastry brush, gently paint all over with melted butter.
Mix together sugar and cinnamon and sprinkle over cake.
Serve warm or cold.
1 egg, preferably at room temperature, separated
1 pinch salt
1/2 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup self-raising flour, sifted
30 g butter, melted
Topping
30 g butter, melted
1/2 teaspoon cinnamon
1 tablespoon sugar
Preheat oven to 180C (fan-forced) or 190C standard.
Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
Add a very small pinch of salt to the egg white and beat until stiff peaks form.
Add egg yolk, then gradually beat in the sugar.
Mix together the milk and vanilla and add a little at a time, beating continuously.
Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
Pour batter into prepared cake tin.
Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
Remove from oven and invert cake onto a plate.
Using a pastry brush, gently paint all over with melted butter.
Mix together sugar and cinnamon and sprinkle over cake.
Serve warm or cold.
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