Cornish Cinnamon Cake is a traditional English recipe (from Cornwall) for a classic old-fashioned cake of a sugar, butter and four batter flavoured with ground cinnamon that uses beaten egg whites as a raising agent. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Cinnamon Cake.
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This is a classic tea time treat from Cornwall that uses beaten egg whites as the leavening agent.
Add the egg whites to a clean and dry bowl. Beat until they stand in firm peaks.
Fold the sugar into the beaten egg whites, followed by the melted butter and then the sifted flour. Scatter the cinnamon over the top then fold in to colour the batter.
Turn the resultant batter into a well-buttered springform cake tin. Transfer to an oven pre-heated to 175°C and bake for about 45 minutes, or until well risen, cooked through and golden brown on top (when done, a skewer inserted into the centre of the cake will emerge cleanly).
Allow to cool in the tin for 10 minutes then carefully turn out onto a wire rack to cool completely before slicing and serving.
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