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–+ servings
Tea Cakes from Lillian Moreno
This 1941 recipe for Tea Cakes delivers a delicate, lightly sweetened sponge-like cake that was traditionally served with afternoon tea or coffee. With its origins rooted in Southern American baking, tea cakes like these were often enjoyed as a special treat on Sundays or holidays. This version uses cake flour for a tender crumb and incorporates whipped egg whites for a soft, airy texture. They’re baked in small muffin tins, making them perfect for sharing or serving at gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 35 mini cakes
Calories 36 kcal

Ingredients
  

  • ⅓ cup butter
  • ½ cup sugar
  • 1 egg (separated)
  • 1 cup cake flour
  • ¼ tsp salt
  • 1½ tsp baking powder
  • ⅓ cup milk
  • ¼ tsp vanilla

Instructions
 

Step 1: Cream Butter and Sugar

  • Cream the butter and sugar together thoroughly.

Step 2: Add Egg Yolk

  • Add the egg yolk to the creamed mixture and beat well.

Step 3: Combine Dry Ingredients

  • In a separate bowl, mix together the cake flour, salt, and baking powder.

Step 4: Combine Mixtures

  • Add the dry mixture to the creamed mixture, alternating with the milk.

Step 5: Add Vanilla

  • Stir in the vanilla extract.

Step 6: Fold in Egg White

  • Beat the egg white until stiff peaks form. Gently fold the whipped egg white into the batter.

Step 7: Fill Tins and Bake

  • Fill small muffin tins 2/3 full.
  • Bake in a moderate oven (about 350°F / 175°C) for 15–18 minutes or until golden and set.

Tips

  • Serve plain or dust lightly with powdered sugar for a classic finish
  • Add a pinch of nutmeg or cinnamon for a warmer flavor
  • Use whole milk for a richer crumb, or low-fat milk for lighter texture
  • Best baked in small muffin tins as written, but can be made in mini loaf pans
  • Bring butter and egg fully to room temperature for best creaming
  • Do not overmix once flour is added to keep cakes tender
  • These freeze well; wrap tightly after cooling
  • Excellent served with tea or coffee
  • Can be split and lightly buttered when warm

Nutrition

Calories: 36kcalCarbohydrates: 7gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 5mgSodium: 40mgPotassium: 10mgFiber: 0.1gSugar: 4gVitamin A: 11IUVitamin C: 0.001mgCalcium: 19mgIron: 0.1mg
Keyword butter cake, handwritten recipe, heirloom baking, old-fashioned dessert, simple cakes, tea cakes, vintage baking
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