Cinnamon Cake
This aromatic Parsi-style Cinnamon Cake combines the nutty texture of semolina with fine wheat flour for a uniquely tender crumb. Fragrant with a generous amount of warm cinnamon and lightened by whipped egg whites, it offers a sophisticated, spice-forward flavor profile without being overly heavy. Perfect for tea time, this golden-brown cake balances the richness of butter with the delicate crunch of semolina.
Ingredients
- 1/2 pound All-purpose flour (Maida) (Originally 'Mill's number 1 wheat flour'. Quantity inferred as equal to other main ingredients based on 'each' phrasing.)
- 1/2 pound Semolina (Sooji) (Originally 'Sooji'.)
- 1/2 pound Butter (Originally 'Makhan'.)
- 1/2 pound Powdered sugar (Originally 'finely powdered sugar'.)
- 6 large Egg whites (Originally 'whites of 6 fresh eggs'.)
- 1 tablespoon Cinnamon powder (Originally '1 heaping spoonful very finely powdered cinnamon'. Use a generous tablespoon.)
- 1 tablespoon Butter (for greasing) (Quantity estimated for greasing the pan.)
Instructions
- 1Preheat your oven to 350°F (175°C). Grease a cake tin or baking dish generously with the extra butter.
- 2In a medium bowl, combine the flour, semolina, and finely powdered cinnamon. Whisk together to ensure the cinnamon is evenly distributed.
- 3In a large mixing bowl, cream the butter and powdered sugar together until the mixture is light, pale, and fluffy.
- 4In a separate clean, dry bowl, whip the 6 egg whites until they form stiff peaks. This is crucial for the cake's lift as there is no baking powder.
- 5Gently fold the dry flour mixture into the creamed butter and sugar. Once incorporated, gently fold in the stiff egg whites in two or three batches, being careful not to deflate the air bubbles.
- 6Pour the batter into the prepared cake tin. Bake in the preheated oven for 45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.