Cinnamon Teacake

This is an afternoon quickie - G is working weekends at the moment - he is coming up to the end of a big project he's been working on for a while so I whipped up this cake for him to take in to work today and share with the troops (doesn't that make me sound hideously domesticated!)

This is a simple old fashioned cake and best served straight from the oven all warm and fragrant.

Cinnamon Teacake
(adapted from a Margaret Fulton recipe)

Cake
1 egg, separated
a pinch of salt
1/2 cup sugar
1/2 cup milk
1/2 tsp vanilla essence
1 cup self raising flour
30g melted butter

Topping
30g melted butter
1 Tbsp castor sugar
1 tsp ground cinnamon

Grease a small round cake pan (or several small bundt pans)

Add the salt to the egg white and beat till stiff peaks are formed. Add the egg yolk the gradually beat in sugar.

Add the vanilla to the milk. Beating slowly alternatively add the milk and flour till well combined.

Pour into prepared pan(s) and bake in the centre of a medium oven (180 degrees) for 20-25 mins.

When the cake is done - invert onto a plate and using a pastry brush paint the top with melted butter. Sprinkle the mixed cinnamon and sugar on top.

Serve warm.