You’ll want to add more flour as your continue rolling to keep the dough from sticking.Lightly spread the reserved flour on the counter before rolling the tea cake dough – but don’t use it all there!.It also calls for an extra cup of flour for ease in rolling the dough.This recipe includes secret ingredients sour cream and mayonnaise to easily yield a tea cake with a moist and fluffy cake-like consistency.What are some tips for working with tea cake dough? This recipe makes about 3 dozen tea cakes, depending on the size of your cookie cutter or biscuit cutter. Secret ingredients sour cream and mayonnaise are a must to effortlessly achieve a cake-like treat! For the topping, you will need powdered sugar and lemon juice. You’ll need flour, sugar, salt, baking powder, butter, egg, vanilla extract, and evaporated milk. The ingredients to make a tea cake are straightforward. So it’s up to you to add it – or not!īlack folks Southern tea cakes recipe FAQS What do you need to make tea cake? Teacakes are traditionally served without icing. Orange citrus combines nicely with the nutmeg for a warm, sweet holiday appeal! When I make these teacakes for Christmas, I replace the lemon zest with orange zest.This way, I only baked what I needed – about 15 tea cakes. I divided my tea cake dough and froze the other half by placing it in a zip-lock freezer bag.Secret ingredients sour cream and mayonnaise I’ve found are a must-have to effortlessly achieve a light and fluffy tea cake!.Optionally, garnish this Southern Black folk tea cake recipe with a sprinkle of lemon zest, then serve and enjoy!.The icing will harden in about 5 minutes. Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake. Mix well with a whisk to remove any lumps from the powdered sugar.Optional: When the tea cakes are finished baking and cooling, optionally make the lemon glaze frosting by combining the powdered sugar and lemon juice.(Tea cakes don’t take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.) 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. Bake until light brown (but don’t let them get too brown!).(You may need to bake more than 1 batch if all your rounds don’t fit on your baking sheet.) Place the rounds onto a parchment paper-lined baking sheet about one inch apart.Cut out the tea cakes with a 2 ½” up to 3″ biscuit cutter.This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky! Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness.Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.Mix until well blended to make the tea cake batter.Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.Ingredients for the tea cake icing (optional)
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