Mum’s Vanilla Tea Cake

Preheat your oven to 180°Celsius (350°Farenheit). Grease a baking pan with spraying oil and set aside until ready to use. I used a 4x22x23cm square pan.

Add the butter or margarine and sugar to a mixing bowl. I did initially use ¼ cup of sugar, but I found that it wasn’t as sweet, so if you prefer it less sweet you can always adjust the amount.

Cream together using a wooden spoon or an electric mixer.

Add the vanilla essence, yellow food colouring, vegetable oil and crack in an egg. The food colouring is optional, it just adds a yellow hue to the cake, you may omit it or add less for a lighter coloured cake.

Whisk together until combined.

Add in the all-purpose or cake flour and baking powder.

Pour in the milk – I used cold milk straight out of the fridge.

Fold together until it forms a batter, the batter shouldn’t be too thick or too weak.

Pour the batter into the prepared pan and smooth the top. It’s going to look a bit shallow, but it will rise when baking, alternatively you can use a smaller baking pan for a much higher cake.

Next, sprinkle over the 100’s and 1000’s coloured sprinkles – this can be found at your local grocery store in the baking aisle.

Add as much or as little as you want.

Bake in the preheated oven at 180°Celsius (350°Farenheit) for 20-25 minutes or until the cake is cooked throughout.

The cake is cooked when you poke a toothpick or knife through & it comes out clean without any batter.

Allow the cake to cool slightly before cutting into it.

I opted to cutting it into 16 small squares. Perfect for a teatime treat.

Serve my Mum’s Vanilla Tea Cake with a hot cuppa and enjoy!

This tea cake can be stored in an airtight container on the counter for a week.

It is so fluffy and moist, it definitely brings back childhood memories.