I do love a good old-fashioned Cinnamon Oyster. Almost as much as the great bargain vintage find I used to make them in. I couldn't believe my luck to find a cute pair of old-fashioned molded trays, on sale for the paltry sum of $4 each at the Darfield second-hand store (it's on the main street at the west end of town - small town, you can't miss it). I thoroughly recommend popping in if you happen to be out that way.
My late Grandmother used to make excellent Cinnamon Oysters. She was a superb cook who took great care and pride in her craft. So when I found these beauties I knew exactly what to make with them. This recipe makes 12. If you don't have a fancy tin, any standard muffin tin will do the trick.
2 eggs - at room temperature
100g caster sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
For the filling:
1 cup cream
3 tablespoons icing sugar, plus extra for dusting
Preheat the oven to 200deg. C. and grease or spray 12 oyster or muffin tins well.
Beat the eggs and sugar until pale, thick and at least doubled in volume.
The mixture should fall into ribbons when the beater whisk is raised.
Shift the dry ingredients twice to ensure no lumps remain.
Using a spatula fold the dry ingredients into the egg and sugar, taking care not to deflate the mixture.
Put tablespoon lots into the greased molds.
Bake for 10 minutes until they spring back when pressed in the centre.
Leave to cool for just 2 or 3 minutes before removing from the tins and placing flat side down on a cooling rack.
Once cold cut in half and fill with the whipped cream and icing sugar. Dust with extra icing sugar and serve. Yummy!