Best Victorian Tea Cakes. These tea cakes are similar to something that I used to make at a country club that I used to work for before our girls came along. The cake is a light airy sponge cake filled with your filling of choice like your favorite jam, pastry cream, pastry cream topped with fresh fruit, or even chocolate ganache. See more ideas about Mini cakes, Cake, Cupcake cakes.
Don't add extra flour when you start rolling out the cookies. Just have a lightly floured surface and sprinkle a little flour on top so you can roll them out. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. You can cook Best Victorian Tea Cakes using 18 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Best Victorian Tea Cakes
- Prepare 3/4 Cup of shortening (Crisco Butter Flavor is great!!).
- Prepare 1 Cup of sugar.
- Prepare 1 of large egg.
- It’s 1 teaspoon of baking powder.
- You need 1/2 teaspoon of baking soda.
- You need 1/4 teaspoon of salt.
- Prepare 1/4 teaspoon of nutmeg.
- It’s 1/4 teaspoon of vanilla.
- You need 1/2 teaspoon of lemon extract.
- You need 2 1/4 C of flour.
- It’s 1/2 C of buttermilk (will describe how to make your own below, super easy).
- Prepare of Buttermilk.
- You need 1/2 cup of milk.
- It’s 2 teaspoons of white vinegar.
- You need of Optional Glaze.
- You need 3 C of confectioners sugar.
- You need 3 tablespoons of (and maybe a touch more) milk..you want a loose but not watery mixture.
- Prepare 1 teaspoon of lemon extract.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Top with the second layer of cake.
Best Victorian Tea Cakes instructions
- Buttermilk: For this recipe, use 1/2 C of either 2% or whole milk and add 2 teaspoons of white vinegar..stir well and let sit for 5 minutes.
- Cream together the shortening and sugar until smooth, beat in the egg.
- At this point it's better to add the spices so they mix well…so add the baking powder, baking soda, salt, nutmeg, vanilla and lemon extract and mix well.
- Now add half the buttermilk, mix in, then add the remaining buttermilk.
- Now mix in the flour 1 cup at a time for a smooth dough…the dough will be light and fluffy.
- Using the scoop, place the cakes 2 inches apart on the cookie sheet (dough will spread).
- Bake for 10-12 minutes.
- Remove from oven and cool for 3 minutes on the cookie sheet before removing to a rack or plate to cool completely.
- Let the cakes cool to touch before glazing -also glazing is optional, these are great without the glaze too!.
- Enjoy! ❤️❤️.
Brush the top of the cake with syrup, and sprinkle with coarse white sparkling sugar, if desired. Or sprinkle with confectioners' sugar just before serving. Refrigerate the cake until you're ready to serve it. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.