Classic cinnamon tea cake

Ingredients

60 gram butter, plus 15g extra (both portions at room temperature)

1/2 cup caster sugar, plus 1 tablespoon extra

1 egg, at room temperature

1 teaspoon vanilla

1 cup self-raising flour

1/3 cup cup milk

1 teaspoon cinnamon

Method

1. Preheat oven to 180°C (160°C fan-forced).

2. Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.

3. Spread mixture into well-greased 20cm sandwich tin and bake for 15-20 minutes.

4. Turn onto wire rack. Combine extra sugar with cinnamon and sprinkle over cake. Serve warm with butter.