THE INGREDIENTS
• 200 grams Plain Flour (sift 4x)
• 250 grams Stork Margarine
• 2 tablespoon condensed milk
• 1 1/2 tablespoon Golden Syrup
• 1 teaspoon vanilla
• 4 egg yolks and 5 whole eggs (medium size)
• 1/2 teaspoon baking powder.
• 175 grams castor sugar
• 25 grams icing sugar
THE METHOD
1• With a hand mixer beat margarine until soft and white while adding condensed milk, Golden Syrup, Cinnamon powder and vanilla.
2• Beat 4 egg yolks and 5 whole eggs (medium size) until white and light In a cake mixer and add the baking powder.
3• Sift the castor sugar and icing sugar together and add to the cake mixer.
4• Then start adding in the flour that you have sifted 4x slowly. Once all the flour is in, mix on high speed.
5• Then lower the speed and add in the first mix (margarine etc) into this mix. Keep mixing for about 5-10 minutes.
6• Start preparing the tin by butterring the tin, line with grease proof paper, and butter on the grease proof paper too.
7• Start with one layer of the mix, put this in a pre-heated oven (180deg) for 10 minutes .
8• Then butter the first layer then add in a second thin layer of the mix. Put this under a hot grill until brown.
9• Take this out and butter and add a third thin layer of the mix. Carry on doing this until you finish the mix.
10• When you have added on the last layer, pre heat the oven again and put the cake in the oven for about 12-15 minutes to cook it through. Remember grilling the layers will only brown the top layer, it does not cook the cake. So test if the cake is now cooked and cover with kitchen foil over night or let it cool down for 1-2 hours.
11• Once it has cooled down, carefully remove foil, not letting water drip back into cake.
12• The cake is now ready to be sliced to enjoy the beautiful layers and tasty aroma of cinnamon.
Enjoy!
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