Subject: Spiced Layer Cake
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 27 2003 - 02:35:08 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Reader Jane Owen prefaced her food funny with one word: "Groan!"
Q: Everyone knows how the Green Giant dresses when he works in the
field, but when he goes to a corporate board meeting, what does he
usually wear?
A: A three pea suit.
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Here is an unusual cake from Indonesia which, unless you have eaten it
before, is probably unlike any other cake you have ever had. It's a
little more work than some cakes, but you'll agree that it's worth the
trouble.
Spiced Layer Cake
8 oz (225 g) butter at room temperature
1 cup (250 ml) packed brown sugar
10 eggs at room temperature, separated
A pinch of salt
1 cup (250 ml) all-purpose flour, sifted
1 Tbs (15 ml) ground cinnamon
1 tsp (5 ml) ground nutmeg
1 tsp (5 ml) ground cardamom
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground cloves
4 oz (110 g) butter, melted
2 Tbs (30 ml) powdered (confectioner's) sugar
Cream the butter and brown sugar with an electric mixer. Add the egg
yolks and mix well. In a separate bowl, beat the egg whites and salt
until firm (but not stiff) peaks form. Fold about one-third of the
egg whites into the yolk mixture, followed by the remaining whites.
Divide the resulting mixture evenly between two bowls. Add the spices
to one of the bowls and stir well. Butter a 9-inch (23 cm) round cake
pan and line the bottom with a buttered round of parchment or waxed
paper. Spread 1/2 cup (125 ml) of the spiced batter in the bottom of
the pan, spreading it evenly with a rubber spatula. Bake in a
preheated 300F (150C) oven until it is firm enough to be brushed
lightly with a pastry brush, about 10 minutes. Remove from the oven
and brush lightly with melted butter. Spread 1/2 cup (125 ml) of the
plain batter over the top of the previous layer, bake until set (about
10 minutes), and brush with melted butter. Repeat, alternating the
spiced and plain batters, until all the batter is used - this should
produce about 12 layers. Cool on a wire rack for about 15 minutes,
then invert the cake on the wire rack to cool completely. Remove the
parchment and dust with powdered sugar. Serve in very thin slices.
Serves 12 to 16.
This archive was generated by hypermail 2b28 : Wed Oct 01 2003 - 00:00:01 EDT