Tea Cake
- Level: Easy
- Yield: 4 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 740
- Total Fat
- 64
- Saturated Fat
- 32
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 5
- Cholesterol
- 177
- Sodium
- 115
- Total: 20 min
- Active: 20 min
Ingredients
Unsalted butter, at room temperature, for the teacups
1/2 cup milk
1 bag black tea, such as chai or Earl Grey
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon baking soda
Pinch fine salt
Whipped cream, for serving
Ground cinnamon, for serving
Directions
- Grease 4 microwave-safe teacups with butter. Put the milk in a microwave-safe bowl and microwave on high until very hot, 1 to 2 minutes. Steep the tea bag in the hot milk, about 4 minutes. Remove the tea bag and whisk in the sugar, oil, egg, lemon juice and vanilla until smooth, about 2 minutes. Whisk in the flour, baking soda and salt. Pour into the prepared teacups until they are about two-thirds full. Microwave, one at a time, until puffed and a toothpick comes out clean, about 2 minutes; let cool slightly. Top with whipped cream and cinnamon.