Tea Cake
1/4 cup butter
1/2 cup caster sugar
1 egg, beaten
1/3 cup milk
1 1/2 cups self-raising flour
Set oven at 190 C. Cream butter and sugar, and mix in egg. Add milk and flour alternately, one third at a time, mixing lightly. Place in a greased 18cm round sandwich pan and bake at 190 C for 30-35 minutes. Cool on cake cooler.
Variations
Cinnamon Tea Cake: Before baking, sprinkle with a mixture of 2 tsp caster sugar and 1 tsp cinnamon.
Cinnamon Topping Tea Cake: After baking, whilst still hot, spread with 1 tsp melted butter and sprinkle with a mixture of 1 tsp cinnamon and 2 tsp caster sugar.
Banana Tea Cake: Add 1/2 cup mashed banana to the mixture after creaming the butter and sugar.
Spiced Apple Tea Cake: Place mixture in pan and cover with thinly sliced apples. Sprinkle apples with cinnamon and caster sugar and bake.
Lemon Tea Cake: Omit 1 tbsp milk. Add 1 tbsp lemon juice and the grated rind of 1 lemon after creaming the butter and sugar. When cooked, ice with lemon flavoured icing and sprinkle with cinnamon.
Raspberry Coconut Tea Cake: Add 1/2 cup coconut after creaming butter and sugar. When cooked, spread with a thin layer of raspberry jam and sprinkle lightly with coconut.
Little Tea Cakes: Instead of pouring mixture into 18cm pan, place in 15-18 greased patty pans. Bake at 180 degrees for 15-20 minutes.