Tea Cakes

Tea cakes are generally made from a richer and heavier batter than sponge cakes. Therefore, they require a leavening agent, such as baking powder or baking soda. Rather than adding the filling after the cake is baked, a flavoring or filling is added directly to the batter. For example, chopped nuts, sliced apples, chocolate chips, raisins, bananas, and spices are used to flavor the tea cakes in this chapter. Because the cakes are heavier, they are baked in a tube pan, loaf pan, or other narrow form for even baking. The decoration, if any, on a tea cake is usually kept very simple, often just a sprinkling of powdered sugar or a plain glaze. This makes them quick and easy to prepare. Tea cakes will remain fresh for several days in the refrigerator and actually become moister after a few days. Sliced tea cakes are always included, along with an assortment of petits fours or cookies, at the traditional 3 o’clock coffee break in Sweden.