Teisen Sinamon (Welsh Cinnamon Cake)
A traditional Welsh cinnamon sponge sandwich filled with tangy raspberry jam and dusted with sweet cinnamon sugar. Wonderfully light and warming.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 365 kcal
Equipment
- •2 x 20cm round sandwich cake tins
- •Electric hand mixer or wooden spoon
- •Large mixing bowl
- •Wire cooling rack
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 365 kcal
- fat
- 18 g
- carbs
- 48 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 365 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan).
- 2
Grease two 20cm sandwich tins and line the bases with greaseproof paper.
- 3
Beat the softened butter and caster sugar together in a mixing bowl until light and fluffy.
- 4
Add the beaten eggs gradually, beating well between additions.
- 5
Sift the self-raising flour, ground cinnamon, and salt into the creamed mixture.
- 6
Gently fold the dry ingredients together with a large metal spoon.
- 7
Stir in the milk until the batter reaches a soft dropping consistency.
- 8
Divide the mixture evenly between the prepared tins and smooth the surfaces.
- 9
Bake for 20 to 25 minutes until golden and springy to the touch.
- 10
Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- 11
Spread the raspberry jam evenly over the base of one cooled sponge.
- 12
Top with the second sponge and dust generously with the mixed cinnamon and sugar.
Chef's tips
Ensure the butter and eggs are at room temperature to prevent curdling during beating. Let the sponges cool entirely before spreading the jam to stop it from running out.
Ingredient substitutions
- raspberry jam → strawberry jam or damson conserve
- self-raising flour → 225g plain flour sifted with 2 1/2 tsp baking powder
- whole milk → semi-skimmed milk or oat milk
Storage
Store in an airtight cake tin at room temperature for up to 3 days.
Reheating
Enjoy at room temperature, or warm individual slices in a low oven at 140°C for 5 minutes.
Common mistakes to avoid
- •Spreading jam while the sponges are warm, which melts the jam and makes the sponge soggy.
- •Overmixing the batter after adding flour, resulting in a dense rather than light crumb.
- •Opening the oven door too early, which can cause the delicate sponges to collapse in the centre.
Serving suggestions
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