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Export 11 ingredients for grocery delivery
Step 1
If you need to mill the sweetener for the icing, do this now 20 seconds / speed 9 / mc on, remove and set aside
Step 2
Preheat oven to 150C fan forced or 160C conventional and line a 20cm cake tin with baking paper or grease well with butter
Step 3
Separate egg whites from yolks, set aside the egg yolks for step 7
Step 4
(Without washing the mixer from step place egg whites and cream of tartar into the mixer and insert butterfly, whip 2 minutes / speed 3 / mc off
Step 5
Add sweetener, whip 2 minutes / speed 3 / mc off
Step 6
Remove whipped egg whites and set aside, remove butterfly
Step 7
Without washing the bowl, add all remaining ingredients including the yolks, excluding the egg whites, blend 30 seconds / speed 4 / mc on
Step 8
Scrape down, blend 10 seconds / speed 4 / mc on
Step 9
Add half of the whipped egg whites to the cake mixture, blend 10 seconds / speed 4 / mc off, scrape down and also loosen any mixture from the bottom of the bowl and under the blades
Step 10
Add the remaining egg whites, blend 10 seconds / speed 4 / mc off
Step 11
If there is still visible unmixed egg whites, using your spatula fold this into the cake mixture to combine
Step 12
Transfer half cake mixture into lined tin, sprinkle the cinnamon swirl ingredients onto the cake mixture as a layer
Step 13
Transfer the remaining cake mixture on top and spread out evenly with a spatula
Step 14
Remove any remaining mixture from the blades by spinning the empty bowl 2 seconds / speed 10 / mc on, add the extra mixture to the tin
Step 15
Bake 30-45 minutes checking cake from 30 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
Step 16
Turn off the oven, leave the fan running and oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
Step 17
Take the cake out of the oven, allow cake to cool slightly then prepare icing
Step 18
Icing
Step 19
For the icing, wash the mixer then place all ingredients into the bowl
Step 20
Mix 1 minute / speed 3 / mc off, check it is smooth with no lumps, spread onto cake while the cake is still warm and serve warm or cold
Step 21
Preheat oven to 160C fan forced or 170C conventional and line a 20cm cake tin with baking paper or grease well with butter
Step 22
Separate egg whites from yolks, set aside the egg yolks for step 5
Step 23
In a medium bowl, whip egg whites with cream of tartar to stiff peaks
Step 24
Add sweetener and continue whipping until the sweetener is dissolved. Set aside the egg whites
Step 25
In a separate bowl, cream together the remaining ingredients until well combined
Step 26
Add half the whipped egg whites to the cake mixture, mix well
Step 27
Add the remaining egg whites to the cake mixture, mix well
Step 28
Transfer half cake mixture into lined tin, sprinkle the cinnamon swirl ingredients onto the cake mixture as a layer
Step 29
Transfer the remaining cake mixture on top and spread out evenly with a spatula
Step 30
Bake 30-45 minutes checking cake from 30 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
Step 31
Turn the oven temperature off, leave the fan running, oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
Step 32
Take the cake out of the oven, allow cake to cool slightly then prepare icing
Step 33
For the icing, combine all ingredients in a bowl using hand beaters or a whisk until smooth with no lumps
Step 34
Spread onto cake while the cake is still warm and serve warm or cold
Step 35
Store the cake in a container, refrigerated up to 5 days or frozen up to 3 months