High tea has always been special in my family. I still have vague childhood memories of starched tablecloths, fine bone china, buckled-patent leather shoes, and the colourful hats that filled the window of the milliner’s shop that once occupied the space adjacent to my favourite tea room in Brisbane. When the lovely Jennifer at Delicieux announced that she was hosting the Sweet Adventures Blog Hop and that the theme was high tea, I just knew that I had to take part. Please hop over to check out Jennifer’s gorgeous Triple Chocolate Honeycomb Cake and the other yummy entries!
While most high tea platters are filled with scones, finger sandwiches, and other individually portioned small treats, I love the idea of having at least one larger cake present at high tea. Not only for the pleasure of slicing into a freshly baked and glazed treat and sharing with your friends, but also because when all the scones are gone and only creamy crumbs remain, and the finger sandwiches have sneakily been fed to the dog after everyone has gone home, there is always cake leftover for the next day.
Vanilla bundt cake with coffee-cream glaze
This recipe was adapted from ‘More from Magnolia’ by Alyssa Torey. This volume is a quintessential addition to the shelf of any sweet tooth.
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup rice bran oil (or other flavourless vegetable oil)
- 3/4 cup caster sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- Preheat oven to 180ºC and grease a 9-inch bundt pan.
- In a small bowl whisk together the flour, baking powder, and salt.
- In a large bowl place oil, caster sugar, and eggs. Using a hand mixer on medium speed beat ingredients together until smooth and thick. This will take about 3 minutes. I set my oven timer just to make sure I beat it for long enough.
- Beat in vanilla. Switch to low speed and add dry mixture in three parts alternating with the milk. Beat until smooth after each addition.
- Pour batter into bundt tin. This is a very liquid mixture.
- Bake cake for 45-60 minutes or until a skewer inserted into the cake comes out clean.
- Remove cake from oven and allow to cool in the tin for 10 minutes, then turn out and allow to cool completely before glazing.
- 1/2 cup cream
- 1 heaped teaspoon instant coffee
- 1 teaspoon vanilla extract
- 1 1/4 cups icing sugar
- Measure cream into a small microwave-proof bowl. Heat on medium power for 30 seconds, remove and stir, and then heat for another 20 seconds. Be careful as the cream will be very hot at this stage.
- Add vanilla and instant coffee to the cream and stir until smooth.
- Add coffee cream to the icing sugar and whisk until smooth. Cover, and refrigerate until cool.
- Pour over cake. Reserve any extra coffee-cream glaze for dipping slices of cake into after your guests have gone home….