Irish Tea Cake

5 from 1 vote

Irish Tea Cake, a scrumptious vanilla sponge cake that is buttery, but light and fluffy, and dusted with icing sugar for sweet touch. It's incredibly easy to make with just a handful of easy-to-find ingredients, and it can be served throughout the year, and particularly on St Patrick's Day.

Prep Time15

Cook Time30

Cooling Time1

Total Time1 45

Course: Dessert

Cuisine: Irish

Servings: slices

Calories: 325kcal

Author: Daniela Apostol

Ingredients

200 g self-raising flour
120 g butter, soften
200 g granulated sugar
2 eggs
125 ml milk
1 teaspoon vanilla extract
1 tablespoon icing sugar ( for dusting the cake)

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Add the butter and granulated sugar to a large mixing bowl and use a hand mixer to cream them together.
Add the eggs one by one beating well after every addition.
Sift in the flour, add the milk and vanilla extract, and use a spatula to mix everything together until you get a smooth batter.
Grease and flour a 23 cm/ 9 inch round cake tin and spread the batter evenly.
Bake for 25 - 30 minutes or until a skewer inserted in the middle comes out clean.
Remove the cake from the oven and leave it to cool completely.
Dust with icing sugar.

Video

Notes

As with any other sponge that requires creaming the butter and sugar together, it is crucial to have the butter soften, but not melted. A cold butter will be very hard to beat and will change the consistency of the sponge.
Measure the ingredients well, as the amounts used with make the difference between a well risen sponge and a though dense one. Also, preheating the oven helps get a good rise quickly, so make sure to turn the oven on at least 15 minutes before the cake goes in.

Nutrition