However, I'm just wondering about the term "sandwich tin", and why it would be round? Does anyone know? I didn't have something as small as 18 cm so I used a bread loaf tin and baked it for only 25 minutes instead of 30. Another thing I noticed when I first starting using Australian recipes is that self-raising flour is much more widely used than in the U.S.
Cinnamon tea cake
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg, separated
1/2 cup sugar
1/2 cup milk
vanilla essence (about a capful)
1 ½ tablespoons butter, melted
extra melted butter
1 teaspoon cinnamon
1 tablespoon sugar
Sift the flour with the 1/2 teaspoon of cinnamon and the nutmeg. Beat the egg white until stiff. Add the egg yolk and mix in. Gradually beat in the 1/2 cup of sugar. Slowly stir in the milk and vanilla essence. Stir in the sifted dry ingredients, with the melted butter.
Spoon into a greased 18cm (7 in) round sandwich tin and bake in a moderate oven for 30 minutes. While still hot, brush the top with extra melted butter and sprinkle with the teaspoon of cinnamon mixed with the tablespoon of sugar.
Serve warm or cold, with butter.
From: The Australian Heritage Cookbook
ISBN 1 74045 492 8