Cake

• If you need to mill the sweetener for the icing, do this now 20 seconds / speed 9 / mc on, remove and set aside
• Preheat oven to 150C fan forced or 160C conventional and line a 20cm cake tin with baking paper or grease well with butter
• Separate egg whites from yolks, set aside the egg yolks for step 7
• (Without washing the mixer from step 1) place egg whites and cream of tartar into the mixer and insert butterfly, whip 2 minutes / speed 3 / mc off
• Add sweetener, whip 2 minutes / speed 3 / mc off
• Remove whipped egg whites and set aside, remove butterfly
• Without washing the bowl, add all remaining ingredients including the yolks, excluding the egg whites, blend 30 seconds / speed 4 / mc on
• Scrape down, blend 10 seconds / speed 4 / mc on
• 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
• Add the remaining egg whites, blend 10 seconds / speed 4 / mc off
• If there is still visible unmixed egg whites, using your spatula fold this into the cake mixture to combine
• Transfer half cake mixture into lined tin, sprinkle the cinnamon swirl ingredients onto the cake mixture as a layer
• Transfer the remaining cake mixture on top and spread out evenly with a spatula
• 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
• 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
• 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
• Take the cake out of the oven, allow cake to cool slightly then prepare icing
• Icing

• For the icing, wash the mixer then place all ingredients into the bowl
• 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

Conventional method

Cake

• Preheat oven to 160C fan forced or 170C conventional and line a 20cm cake tin with baking paper or grease well with butter
• Separate egg whites from yolks, set aside the egg yolks for step 5
• In a medium bowl, whip egg whites with cream of tartar to stiff peaks
• Add sweetener and continue whipping until the sweetener is dissolved. Set aside the egg whites
• In a separate bowl, cream together the remaining ingredients until well combined
• Add half the whipped egg whites to the cake mixture, mix well
• Add the remaining egg whites to the cake mixture, mix well
• Transfer half cake mixture into lined tin, sprinkle the cinnamon swirl ingredients onto the cake mixture as a layer
• Transfer the remaining cake mixture on top and spread out evenly with a spatula
• 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
• 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
• Take the cake out of the oven, allow cake to cool slightly then prepare icing

Icing

• For the icing, combine all ingredients in a bowl using hand beaters or a whisk until smooth with no lumps
• Spread onto cake while the cake is still warm and serve warm or cold
• Store the cake in a container, refrigerated up to 5 days or frozen up to 3 months