Sour Milk Tea Cakes are a delightful fusion of simplicity and flavor, capturing the essence of comfort in each bite. These cakes, characterized by their tender crumb and subtle tanginess, have a history rooted in traditional baking techniques that make the most of available ingredients. Sour Milk Tea Cakes offer a glimpse into the culinary practices of transforming sour milk and basic pantry staples into a treat that warms the heart and palate.
Sour Milk Tea Cakes reflect the resourcefulness of bakers who harnessed the natural fermentation of milk and created flavorful baked goods. Before modern refrigeration, sour milk was a common occurrence in households, and cooks learned to use it to their advantage. The acidity of sour milk, when combined with baking soda, produced a reaction that lightened and leavened the baked goods.
These tea cakes have a history intertwined with homey kitchens, where family recipes were passed down through generations. Their humble yet delicious nature made them a cherished treat enjoyed during gatherings, tea times, and moments of indulgence.
INGREDIENTS
- 1 cupful cornmeal
- 4 tablespoonfuls Crisco (shortening)
- 2 eggs
- 1-1/2 cupfuls sour milk
- 2 cupfuls flour
- 3/4 cupful sugar
- 1 teaspoonful baking soda
- 1 teaspoonful salt
- 1 teaspoonful lemon extract
INSTRUCTIONS
- Preparing Wet Ingredients:
- Beat 2 eggs in a mixing bowl until well combined.
- Combining Eggs, Milk, and Meal:
- Add 1 cupful of cornmeal and 1-1/2 cupfuls of sour milk to the beaten eggs. Mix well to incorporate the ingredients.
- Sifting Dry Ingredients:
- In a separate bowl, sift together 2 cupfuls of flour, 3/4 cupful of sugar, 1 teaspoonful of baking soda, and 1 teaspoonful of salt.
- Incorporating Dry Ingredients:
- Gradually add the sifted dry ingredients to the wet mixture. Mix until the ingredients are well combined.
- Adding Flavor and Fat:
- Stir in 1 teaspoonful of lemon extract and 4 tablespoonfuls of melted Crisco into the mixture. Beat the mixture for about two minutes until smooth and well incorporated.
- Prepping the Pans:
- Grease and flour gem pans or muffin tins with Crisco to prevent sticking.
- Dividing and Baking:
- Divide the cake batter evenly into the prepared pans.
- Baking Time:
- Bake the tea cakes in a moderate oven for about fifteen minutes. The cakes should turn golden brown and a toothpick inserted should come out clean.
- Finishing Touch:
- Once baked, the Sour Milk Tea Cakes should have a delicate, golden hue and a subtle lemon aroma.
- Yield:
- The recipe yields approximately sixteen tea cakes, making it suitable for sharing during gatherings or enjoying over multiple tea times.
In conclusion, Sour Milk Tea Cakes celebrate the art of transforming basic ingredients into a delectable treat with a touch of tanginess and warmth. These cakes provide a taste of history, harkening back to a time when bakers creatively combined available resources to create delightful baked goods. Whether enjoyed during afternoon tea or as a comforting snack, Sour Milk Tea Cakes offer a slice of tradition and a connection to the culinary practices of the past.
