Tea cake recipe

Ingredients

• 2 pieces Eggs (large, room temperature)
• 1/4 cup Vegetable Oil (neutral flavor, no strong smell)
• 3/4 cup Powdered Sugar (150 g, fine texture; granulated sugar can be used but may affect smoothness)
• 1 cup All-Purpose Flour (120 g, sifted)
• 1 tablespoon Baking Powder (fresh for best rise)
• 1 pinch Salt (fine sea salt)
• 1 tablespoon Vanilla Essence (pure vanilla extract preferred)
• 1/2 cup Whole Milk (120 ml, room temperature)
• 3 tablespoons Unsalted Butter (42 g, melted)
• 1 tablespoon Unsweetened Cocoa Powder (7 g, sifted before use)

Instructions

1. Combine Wet Ingredients

   Crack 2 eggs into a mixing bowl, add 1/4 cup neutral oil and 3/4 cup powdered sugar. Whisk until the mixture is smooth and slightly pale.

   Time: PT5M

2. Sift Dry Ingredients

   Place a fine mesh sieve over the bowl, add 1 cup all‑purpose flour, 1 tablespoon baking powder and a pinch of salt. Sift them together into the bowl, shaking the sieve to ensure everything is well combined.

   Time: PT3M

3. Cut‑and‑Fold Mixing

   Using a spatula, gently cut through the batter and fold it over itself repeatedly until the flour is just incorporated. The batter should stay a little lumpy – do not over‑mix.

   Time: PT5M

4. Add Vanilla

   Stir in 1 tablespoon vanilla essence with the same cut‑and‑fold technique.

   Time: PT1M

5. Prepare Milk‑Butter Liquid

   In a separate small pan, combine 1/2 cup milk and 3 tablespoons melted butter. Heat over medium heat just until it begins to simmer (tiny bubbles), then remove from heat.

   Time: PT3M

   Temperature: Medium

6. Incorporate Liquid

   Pour the warm milk‑butter mixture into the batter and gently fold using the cut‑and‑fold method until just combined.

   Time: PT2M

7. Create Cocoa Swirl Portion

   Scoop out about 1/4 of the batter into a separate bowl, add 1 tablespoon unsweetened cocoa powder and mix until smooth. Set aside.

   Time: PT2M

8. Layer Batter in Pan

   Pre‑heat a non‑stick 10‑inch pan on medium heat for 10 minutes. Lightly grease if needed. Spoon the plain batter first, then dollop the cocoa‑tinted batter on top and use a spatula to create a marbled design.

   Time: PT5M

   Temperature: Medium

9. Cook on Stovetop

   Reduce heat to medium‑low and cover the pan with a lid. Cook for 40 minutes, checking occasionally that the bottom isn’t burning. The cake is done when a toothpick inserted in the center comes out clean.

   Time: PT40M

   Temperature: Medium‑Low

10. Finish in Air Fryer (Optional)

    If the gas flame goes out or the cake needs extra time, transfer the pan to a pre‑heated air fryer at 320°F for about 10 minutes, or until fully cooked through.

    Time: PT10M

    Temperature: 320°F

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

38 g

Fat

11 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: egg replacer (for vegans)
• Instead of Vegetable Oil: canola oil, melted coconut oil (light)
• Instead of Powdered Sugar: granulated sugar (beat longer)
• Instead of All-Purpose Flour: cake flour (will make lighter texture)
• Instead of Baking Powder: baking soda + cream of tartar (1 tsp + 2 tsp)
• Instead of Vanilla Essence: almond extract (use half)
• Instead of Whole Milk: any milk or plant‑based milk
• Instead of Unsalted Butter: margarine, ghee
• Instead of Unsweetened Cocoa Powder: cocoa mix (reduce sugar)

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Fine Mesh Sieve
• Spatula
• Non‑Stick Pan (10‑inch)
• Stove
• Air Fryer (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Ensuring the batter is not over‑mixed after adding flour
• Sifting dry ingredients to avoid lumps
• Pre‑heating the pan for a solid crust
• Cooking on medium‑low with a lid to steam the cake evenly
• Finishing in the air fryer if stovetop heat is lost

Chef Tips from the Video

• Use melted butter instead of oil for a richer flavor if you don’t mind the slight aroma
• A pinch of cinnamon or cardamom in the dry mix adds a subtle Indian twist
• Serve with a dollop of whipped cream or a drizzle of simple syrup for extra indulgence

Troubleshooting

Storage

Refrigerator: Store the cooled cake in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for 1 day if covered.

Make-Ahead Tips

• The cake can be baked a day ahead; re‑warm gently in the microwave or oven before serving
• Cocoa swirl can be prepared separately and folded in just before layering for a cleaner pattern

Frequently Asked Questions