From a collection of old Welsh cake recipes, purchased in Wales in 1992.
“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.”
The recipe says 1 teaspoon cinnamon. You might want a stronger cinnamon taste, so maybe use 1 1/2 teaspoons or to taste.
As I haven’t tried this cake yet I don’t know how long it takes until the meringue topping is set.
Ingredients: [‘flour’, ‘sugar’, ‘caster sugar’, ‘butter’, ‘egg yolks’, ‘egg whites’, ‘baking powder’, ‘cinnamon’, ‘jam’, ‘milk’]
Quantity of 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 “]
Number of Servings: 1
Steps: [‘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.’]