Wheat teatime cake, as the name suggests, is a perfect accompaniment to tea. Made with wheat flour, it is an excellent cake which has won many hearts.There is no butter, no eggs, no all purpose flour (maida) in it. Nowhere you will feel that it is made with wheat flour. Wheat teatime cake is a very simple yet full proof recipe, one of my best recipes.
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Yield / Serves
Wheat Flour 1 Cup (130 g)
Baking Powdetr 1/2 Teaspoon
Baking Soda 1/4 Teaspoon
Salt 1/4 Teaspoon
Dried Fruits (Tutti Fruiti, chopped nuts) 1/4 Cup
Condensed Milk 3/4 Cup (200 g)
Oil (Refined or Olive or any other) 1/4 Cup
Vanilla Essence 1/2 Tsp
Aerated Soda Water (Club Soda) 1/4 Cup + 2 Tablespoon
My 1 Cup = 250 ml
Take an 8" by 4" rectangular cake tin. Brush it with oil and dust with flour. Keep it aside. Preheat oven to 180 degrees C for 15 minutes.
Sift together flour, baking powder, baking soda and salt atleast 3 times. This is very important, as it incorporates air in the flour which in turn makes the cake light.
Keep aside 1 teaspoon dried fruits for topping and mix the remaining in this mix so that they are properly coated with flour. By doing this fruits will be evenly distributed in the cake. (See Note 4)
In a bowl, take condensed milk, oil and vanilla essence and mix thoroughly for a minute or so.
To this, add the dry mix of flour and dried fruits, in 2 or 3 batches.
Add aerated soda water to adjust consistency. (See Note 5)
Pour this cake mix into the prepared cake tin. Sprinkle dried fruits on the top (which we reserved for this purpose). This step is optional, you can omit if don't want.
Tap the tin 2-3 times to release air bubbles from the batter, if any. Bake in the preheated oven for 35 to 40 minutes. The cake is ready when a toothpick inserted in the centre of the cake comes out clean. (See Note 6)
After taking out the cake from the oven, wait for 2-3 minutes and then loosen the sides with a butter knife. Now invert the cake on a wire rack and tap to remove. Wire rack ensures that the cake does not soggy from the bottom.(See Note 7)
Once cooled, cut it into slices and serve with tea or coffee. You can keep this in room temperature for 2-3 days or more depending on the weather. Can keep in refrigerator for longer shelf life.
You can make this in disposable baking pan for gifting purposes.
- Please use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
- Can make this cake with all purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all purpose flour. In case you make it with all purpose flour, adjust the quantity of aerated soda water, requires less quantity.
- You can use any oil, be it refined, olive, canola or any other. Avoid coconut oil as it has very strong flavour. I used canola oil here. Have used refined oil too in the past many times.
- Mix dried fruits in the dry flour only, to ensure their even distribution in the cake. If added to the batter they tend to sink down and will be only in one part of the cake.
- Add soda water in the last, when your oven is ready. Immediately after adding soda water, pour it into the baking tin and straight into the oven.
- Baking time may vary from oven to oven, so keep a check 25 minutes onwards.
- Always invert cake on a wire rack otherwise it will turn soggy from the bottom.
- Can increase or decrease the quantity of dried fruits. In the case of non-availability of tutti frutti, you can this make only with nuts also like almonds, cashews, walnuts, raisins, dates etc. But I prefer tutti frutti as it makes the cake colourful also.
- Salt is added to enhance the flavour of the sugar, so go ahead.
- No sugar is required as we are using condensed milk.
- In case, the top gets cooked fast, whereas bottom part needs more cooking, then cover the top part with aluminium foil.
- You can also bake this cake in disposable baking pans. In that case, no need to grease it or line with parchment paper. Simply pour the batter and bake.
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