Welsh Cinnamon Cake

Teisen Sinamon

225g (8oz) Flour
110g (4oz) Sugar
110g (4oz) Butter
2-3 Egg Whites
2 Egg Yolks
1 tsp Ground Cinnamon
½ tsp Baking Powder
Caster Sugar
Jam
Milk to mix

Pre-heat oven to 200°C: 400°F: Gas 6.
Sieve the flour, cinnamon and baking powder into a large mixing bowl.
Rub in the butter.
Add the egg yolks and enough milk to make a stiff mixture.
Spoon into a well greased backing tin or ovenproof dish which the cake can also be served in.
Bake at for 20 minutes.
Allow to cool for at least 30 minutes in the tin.
Whisk the egg whites until stiff and then fold in one tablespoon of caster sugar for each white used.
Spread the top of the cooled cake with jam of your choice (apricot, raspberry, etc.).
Spread spread the meringue on top of this.
Re-heat oven to 170°C: 325°F: Gas 3.
Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.
Serve warm or cold.

Baking Recipes

Welsh Cinnamon Cake

Teisen Sinamon