CINNAMON SWIRL CAKE

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