Teisen Sinamon (Welsh Cinnamon Cake)

• 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

1. Preheat oven to 400u0b0F.
2. Sieve the flour and baking powder and rub in the butter.
3. Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
4. 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.
5. Bake for about 20 minutes at 400u0b0F.
6. Cool an spread with jam (apricot or raspberry).
7. 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.
8. Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.

flour, sugar, caster sugar, butter, egg yolks, egg whites, baking powder, cinnamon, milk

Taken from www.food.com/recipe/teisen-sinamon-welsh-cinnamon-cake-482570 (may not work)