In the Signature Style of Chef Muassab Pasha

1. Definition

Simple Plain Tea Cake is a classic butter cake known for its soft, moist crumb, delicate buttery flavor, and light texture. It is an everyday cake that pairs perfectly with tea or coffee and serves as an excellent base for glazing, icing, or simple dusting with icing sugar.

It is defined by:

Rich buttery flavor

Soft and fine crumb

Light, moist texture

Balanced sweetness

Fresh hint of lemon for enhanced flavor

Perfect for tea-time and everyday serving

In the culinary philosophy of Chef Muassab Pasha, a perfect Plain Tea Cake should have a tender crumb, even rise, moist interior, and a clean buttery finish that complements a cup of tea without being overly sweet.

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2. History

Tea cakes have been enjoyed for centuries, particularly in Britain, where they became a traditional accompaniment to afternoon tea during the 19th century. Over time, simple butter cakes evolved into lighter, softer versions through the use of chemical leavening agents and cultured dairy products like buttermilk.

Today, Plain Tea Cake remains one of the most versatile homemade cakes, appreciated for its simplicity, comforting flavor, and ability to be served plain or dressed with glazes and toppings.

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3. Recipe

Yield: One 7-inch round cake or 8 × 4 inch loaf pan

Equipment

● greased cake pan
●Oven preheated to 160°C

Ingredients

●Granulated Sugar 130 g ⅔ cup
●Unsalted Butter (cold) 140 g ½ cup + 2 tbsp
●All-Purpose Flour 130 g 1 cup
●Eggs 3
●Buttermilk 100 g ½ cup
●Baking Powder 1 tsp
●Baking Soda ½ tsp
●Salt ¼ tsp
●Vanilla Essence 1 tsp
●Lemon Juice 2 tsp

4. Method

1. Preheat the oven to 160°C and grease a 7-inch cake pan or 8 × 4 inch loaf pan

2. Sift together the flour,baking powder,baking soda and salt,set aside

3. In another bowl beat the cold butter and sugar until light, pale, and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the vanilla essence and lemon juice.

6. Add the dry ingredients to the butter mixture alternately with the buttermilk.

7. Mix only until a smooth batter forms. Avoid overmixing.

8. Pour the batter into the prepared pan.

9. Bake at 160°C for approximately 30 minutes, or if baking in a loaf pan than approximately 40 to 45 minutes, or a skewer inserted into the center comes out clean.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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5. Chef’s Notes

Cold butter creates a finer, tighter crumb when properly creamed.

Buttermilk reacts with baking soda, producing a softer and lighter texture.

Lemon juice enhances the cake’s flavor without making it taste sour.

Do not overmix after adding the flour to maintain a tender crumb.

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6. Storage Guidelines

Room Temperature

Store in an airtight container for 3 days.

Refrigeration

Store for up to 7 days in an airtight container.

Bring to room temperature before serving for the best texture.

Freezing

Wrap tightly in plastic wrap and aluminum foil.

Freeze for up to 2 months.

Thaw overnight in the refrigerator, then allow it to reach room temperature before serving.