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.
- 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.