Teisen Sinamon (Cinnamon Cake)

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Teisen Sinamon (Cinnamon Cake) Recipe

An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites.


8 oz 225g flour
4 oz 125g sugar
4 oz 125g butter
2 egg yolks
2-3 egg whites
½ teaspoon baking powder
1 teaspoon cinnamon


  1. Sieve the flour and baking powder and rub in the butter.
  2. Add the spice and sugar, then the egg yolks and a little milk to bind to a fairly stiff sponge.
  3. 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.
  4. Bake in a hot oven (400°F, Gas 6, 200°C) for about 20 mins.
  5. Cool and spread with jam – apricot or raspberry.
  6. For the meringue topping, beat the egg whites until stiff.
  7. Fold in 1 tablespoon of caster sugar for each white and beat again in the usual way until shiny.
  8. Pile on top of the base and return to a cooler oven (325°F, Gas 3, 170°C) to set and until the peaks are tipped with gold.