Old Fashioned Vanilla Tea Cakes
Old Fashioned Vanilla Tea Cakes are delicate, sweet treats infused with rich vanilla flavor, perfect for tea time or special occasions, appealing to those with a sweet tooth.
Ingredients
Instructions
- Place the sugar and vanilla bean in a tightly closed container and set aside for 1 week.
- Cream the softened unsalted butter with the vanilla-infused sugar until light and fluffy.
- Beat in the eggs one at a time until well combined.
- Gradually add the sifted all-purpose flour and baking soda, mixing until just incorporated.
- Incorporate the whipping cream into the batter until smooth.
- Pour the batter into prepared baking pans and bake at 350°F (175°C) until golden and a toothpick inserted comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For best results, infuse the sugar with the vanilla bean for the full week to deepen the flavor. If you don't have a vanilla bean, you can substitute with 1 tablespoon of pure vanilla extract, but the flavor will be less intense. When creaming the butter and sugar, ensure the butter is at room temperature for optimal texture. Consider using cake flour for a lighter texture, similar to that of Ladyfingers Dessert.
Serving Suggestions
These vanilla tea cakes are delightful on their own or can be served with a dusting of powdered sugar. Pair them with fresh berries and whipped cream for a light dessert, or enjoy with a cup of tea. They also pair wonderfully with a scoop of ice cream or can be used as a base for a layered dessert, similar to Gram'S French Cream Cake.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cakes wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Vanilla Tea Cakes contains roughly 1848 calories, with 38g protein, 296g carbohydrates, and 56g fat. It is an excellent source of iron (89% of the Daily Value), protein (75% of the Daily Value), and vitamin A (50% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1415mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for these tea cakes?
Yes, while all-purpose flour is recommended, you can use cake flour for a lighter texture. However, avoid using whole wheat flour as it will alter the taste and texture significantly. If you want to experiment, try a gluten-free flour blend designed for baking.
What can I do if I don't have whipping cream?
If you don't have whipping cream, you can substitute with half-and-half or whole milk combined with a tablespoon of melted butter per cup to mimic the fat content. Alternatively, use a plant-based cream if you're looking for vegetarian recipes, which will also work well in this recipe.
How can I tell when the tea cakes are done baking?
The tea cakes are done when they are golden brown and a toothpick inserted into the center comes out clean. You can also gently press the top; it should spring back. Keep an eye on them towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).