Cinnamon Scroll Tea Cake Recipe

Is there anything nicer than a Cinnamon Scroll on a bitter cold winter's day? How about the same taste in a tea cake, that's really easy to whip up and then pop straight in the oven while you watch a sunday movie? Why delay gratification when you can pop this cake in the oven and make the same icing you would be having on your scrolls anyway! 

Same satisfying taste with half the labour. I swapped the regular flour out for Gluten free Lauke special white flour and it worked out super nice. 

What you end up with is a lovely fluffy cake that melts with the icing on top. Pairs well with a lovely cup of coffee.

• 250g raw sugar

• 2 eggs

• 125ml olive or rice bran oil

• 125ml milk

• 125ml yoghurt

• 1.5 cups self-raising (SR) flour or Gluten free SR flour (lauke brand)

• 2 tsp cinnamon

• 1 tsp vanilla essence

• 60g caster sugar

• 75g cream cheese

• 75g butter

• 1 tsp vanilla essence

• 20g milk

• 1 tsp lemon juice

Mix Ingredients:

Place all cake ingredients into a bowl.

Mix for 20 sec/speed 5. If not completely combined, repeat.

Place into Rose gold loaf tin (24cm x 14.5cm) or similar lined pan with baking paper.

Bake:

Preheat oven to 180°C.

Pour the mixture into a greased or lined baking tin.

Bake for 30-45 minutes. Check doneness with a skewer.

Mill the Sugar:

Place 150g caster sugar into the mixing bowl.

Mill for 10 sec/speed 10.

Prepare Icing:

Add cream cheese, butter, vanilla essence, milk, and lemon juice.

Mix for 30 sec/speed 4. Set aside in a bowl.

When cake has cooled, ice the cake with the scroll flavoured icing. Serve immediately or store in airtight container for 2 days iced.