Subject: Correction to Spiced Layer Cake recipe of September 26, 2003
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 27 2003 - 20:08:06 EDT
Howdy folks,
Thanks to the jillion or so eagle-eyed readers who wrote to tell me
about the omission in yesterday's recipe. Below is the corrected
version for your files. Thanks, and have a great weekend... again.
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.
Fold in the flour. 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.
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