Tea Cake Recipes - Cream Cakes Recipe

Ingredients

• 1 oz/25 g fresh yeast or 2 packages (1/2 oz/ 7 g) active dry yeast

• 2 2/3 cups/650 ml warm water

• 6 cups/900 g all purpose/plain flour

• 6 tbsp extra-virgin olive oil

• 6 large eggs + 4 large egg yolks, lightly beaten

• 1 cup/200 g sugar

• Grated zest of 1 lemon

• 1/2 tsp vanilla extract/essence

• 1 large egg, lightly beaten, to brush

• 2 cups/500 ml light/single cream

• 4 tbsp confectioners'/icing sugar

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Method:

1. Dissolve the yeast in 1 cup (250ml) of water. Let stand until foamy. Sift 2 cups (300 g) of flour into a large bowl.

2. Pour in the yeast mixture and enough warm water to form a dough.

3. Place the dough in a bowl. Cover with a cloth and let rise in a warm place until doubled in bulk.

4. Sift the remaining flour onto a surface. Knead in the oil, eggs, and egg yolks, sugar, lemon zest, and vanilla.

5. Add the remaining water to form a dough. Knead in the dough that has doubled in bulk. Shape into small oval loaves.

6. Arrange on baking sheets and let rest until doubled in bulk. Preheat the oven to 350°F/180°C/gas 4.

7. Brush the loaves with the egg. Bake for 15-20 minutes, or until golden.

8. Beat the cream in a medium bowl until stiff. Slice the loaves and fill with the cream. Sprinkle with the confectioners' sugar.