Back to Recipes
TEA CAKES
A historical dessert from Recipes from here and there (1900). Raisins or currants may be used
A historical dessert from Recipes from here and there (1900). Raisins or currants may be used
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
The cream of tartar and baking soda react to create carbon dioxide gas, leavening the cakes without commercial baking powder (which wasn't standardized until the early 1900s). The chemical reaction occurs in two stages: initially when mixed with the wet ingredients, and again when heated, providing reliable rise. The minimal butter and sugar create a tender crumb that's more bread-like than cake-like, typical of Victorian-era tea accompaniments designed to complement rather than compete with tea's flavor.
The dry ingredients (flour, cream of tartar, and baking soda) can be whisked together and stored in an airtight container for up to 1 week. However, once the batter is mixed, it should be baked immediately to capture the maximum leavening power from the chemical reaction.
Store cooled tea cakes in an airtight container at room temperature for up to 3 days, or wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1 hour before serving. These are best served slightly warm; reheat in a 300°F oven for 5-7 minutes.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, cream of tartar, and baking soda) can be whisked together and stored in an airtight container for up to 1 week. However, once the batter is mixed, it should be baked immediately to capture the maximum leavening power from the chemical reaction.
Store cooled tea cakes in an airtight container at room temperature for up to 3 days, or wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1 hour before serving. These are best served slightly warm; reheat in a 300°F oven for 5-7 minutes.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
