Cinnamon cake

Editoron

Guidelines

  1. Preheating and preparation:   First, preheat the oven to 180°C. Take a 25×30 cm gelatin cake pan, line it with aluminum foil, spray it thoroughly with baking spray, and sprinkle it thinly with flour.
  2. Scramble the eggs:   In a bowl, beat the eggs over high heat until frothy, which will take about five minutes.
  3. Add the sugar, oil, and vanilla:   Beat the mixture continuously while gradually adding the sugar, vegetable oil, and vanilla extract.
  4. Mix the dry ingredients:   In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, nutmeg, and cloves. Gently fold into the wet mixture. Be careful not to overmix.
  5. Baking the cake:   Pour the batter into the prepared pan and spread evenly. Bake for about 9 minutes.
  6. Wrap the cake:   While it’s baking, lay out a clean tea towel and sprinkle generously with powdered sugar. Once the cake is done, immediately place it on the tea towel, remove the foil, and wrap it in the tea towel. Let it cool for at least an hour, but up to four hours.
  7. Make the glaze:   While the cake is cooling, it’s time to make the glaze. Beat the butter until fluffy, then gradually add the powdered sugar, then the rum (or extract) and eggnog.
  8. Glaze, roll and cover:   Once the cake has cooled, unroll it, spread the cream evenly, then carefully roll it up. Mix the icing sugar and eggnog together for the cream and pour over the cake. For a festive finish, sprinkle with a pinch of ground cinnamon.
  9. Serving and Bon Appetit:   Let the glaze set before slicing. Serve this divine cinnamon cake and watch it become the star of your holiday table.
 

 

 

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