One of my fondest childhood memories is watching my mother make a White Wings cinnamon tea cake.
As the Sunbeam mixer turned round and round, my brother and I waited, ready to pounce on the beaters and bowl as soon as Mum poured the cake batter into the tin.
After it came out of the oven, Mum brushed the cake with melted Meadow Lea margarine and sprinkled cinnamon sugar on top. She usually split the cake in half and buttered it with more Meadow Lea.
Then all Paul and I needed to do was argue over who got the larger slice.
I don’t know if White Wings makes cinnamon tea cake packet mixes anymore. Cake mixes seem to have moved on to brownies and friands these days.
My version of this classic cake is a simple butter cake topped with cinnamon sugar. And the fragrance takes me straight back to 1979.
- 125g butter, softened
- ⅔ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1½ cups self-raising flour
- ½ cup milk
- 20g (1 tablespoon) melted butter
- 1 tablespoon caster sugar
- 1 teaspoon ground cinnamon
- Preheat oven to moderate (180 degrees C/160 degrees C fan-forced)
- Grease a 20cm (8") round cake tin
- Using an electric mixer, beat butter, sugar, eggs and vanilla until light and creamy.
- Fold in sifted flour alternately with the milk.
- Spoon into tin and smooth the top.
- Bake for 45 minutes or until a knife inserted into the centre of the cake comes out clean.
- Leave cake in tin for five minutes after removing from oven before tipping out onto a wire rack to cool
- Brush warm cake with melted butter, then sprinkle with combined cinnamon and sugar.