Daily Recco, July 9: Tea cakes are chai's best buddies in monsoon
Who doesn’t enjoy a hot cuppa with a slice or two of cake? With the monsoon being promised by the IMD, it is the best time to enjoy your chai with this tea cake.
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Monsoon is in revival mode, says the Indian Meteorological Department (IMD). In fact, there have already been moderate showers in Mumbai and northern India can expect some relief from the scorching heat with a good shower over the weekend.
What better time than this to enjoy a hot cuppa? We’ll make it better for you — have your chai or steaming mug of coffee with our basic vanilla cake. The lure of soft and fluffy tea cakes makes it as irresistible as the spicy pakodas.
The irresistible lure of soft, spongy and fluffy tea cakes.
What you’ll need
Two cups of maida
Two teaspoons of baking powder
A pinch of salt
Half a cup of unsalted butter
One cup of milk
One and a half cups of sugar
Three teaspoons of vanilla essence
Preheat the oven to 180°C.
Sieve the maida, baking powder and salt together twice or thrice and keep it aside.
In a microwave-safe bowl, add the milk and butter. Microwave for 30 to 40 seconds till the butter melts. Set it aside.
In another large bowl, add the eggs (at room temperature) and sugar. Beat it until it reaches a ribbon consistency in an electric beater or a normal hand-whisk.
Add flour to the eggs-sugar mixture in batches and fold it till it combines well. Add the milk-butter mixture and vanilla essence, and mix it to form a smooth batter with no lumps.
You can add walnuts or tutti-frutti or any other nuts of your choice at this point. However, that is purely optional.
Prepare the baking tin by greasing it with butter and sprinkle some flour. Pour the cake mixture into the baking tin and tap the sides to remove the trapped air.
Bake in the preheated oven for 45-50 minutes
Remove from oven and cool the cake on a wire rack. Once the cake cools completely, cut into neat slices and serve.