CIinnamon cream cake covered in whipped cream and almonds

Cinnamon cream cake Photo by Photo by ejaz younas on Unsplash

Cinnamon cream cake: The perfect cake for the baker in a hurry

If you love baking or just getting started, you need a tasty, yet easy, recipe. Our cinnamon cream cake is as moist and as tasty as it looks.

CIinnamon cream cake covered in whipped cream and almonds

Cinnamon cream cake Photo by Photo by ejaz younas on Unsplash

Do you love cake? There are honestly countless variations of cake out there but they often have a bit in common, namely the dough mixture. However, the filling and icing on top should always try and be a bit different. As we all love whipped cream, our cinnamon cream cake will make everybody happy when you bring it out to the dessert table. It’s also a great opportunity to get creative with decorations.

Cinnamon cream cake suggestions

The cake mixture is easy to put together and you can also add a teaspoon of vanilla essence or cinnamon to lift the flavour. When putting the cake rounds together, whipped cream is great but you can also add some caramel spread to them. Chop some almonds to sprinkle over top alongside the cinnamon for some extra crunch. This cake (without the cream on it) will keep fresh for well over a week if kept in an airtight cake container.

If you love baking or just getting started, you need a tasty, yet easy, recipe. Our cinnamon cream cake is as moist and as tasty as it looks.

Cinnamon cream cake recipe

5 from 1 vote
Recipe by Gary Dunn Course: DessertCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Baking Time

17

minutes
Total time

32

minutes

Ingredients

  • 1 cup flour (heaped)

  • 3 eggs

  • ½ teaspoon bicarbonate soda

  • 1 cup sugar (level)

  • 1 teaspoon cream of tartar

  • 4 tbsp milk

  • 1 tbsp castor sugar

  • 1 pinch salt

  • almonds (thinly sliced)

  • 1 tsp ground cinnamon

Method

  • Preheat oven to 200°C.
  • Beat eggs and salt well, add sugar gradually, beating well until the mixture is thick and creamy.
  • Fold in the flour sifted with cream of tartar. 
  • Gently stir the bicarbonate soda until dissolved in boiling milk. Slowly add to the rest of the dough.
  • Pour into greased and floured sandwich tins and bake in fairly hot oven for from 10-15 minutes, or until cake comes away from sides of tins.
  • Leave on high (230°C) for 2 minutes, then switch off.
  • When cold, put cakes together with stiffly-beaten whipped cream. Cover top with a layer of cream and sprinkle over it castor sugar sifted with 1 teaspoon of cinnamon.

Notes

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Do you enjoy baking and looking for new recipes? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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