Teisen Sinamon (Welsh Cinnamon Cake)
flour, butter, sugar, egg, egg yolks, cinnamon, baking powder
Ingredients
8 ounces flour 4 ounces sugar 2 -3 tablespoons caster sugar 4 ounces butter 2 egg yolks 2 -3 egg whites 1/2 teaspoon baking powder 1 teaspoon cinnamon jam milk, to mix
Directions for Teisen Sinamon (Welsh Cinnamon Cake) Recipe
Preheat oven to 400°F. Sieve the flour and baking powder and rub in the butter. Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge. Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is. Bake for about 20 minutes at 400°F. Cool an spread with jam (apricot or raspberry). For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny. Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.
Read the full directions on Food.com
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