Spice Cake with Sea Foam Frosting
This is adapted from an old prize winner from the L.A. County Fair. I've tested it a couple of times and have found it's best to sift the cake flour after measuring or weigh out 270 grams.
Servings 12
Cost 5
Ingredients
- 2 ¼ cups cake flour sifted after measuring (270 grams)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon each - cloves and ginger
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon of mace optional
- ¾ cup shortening, butter flavor or regular or a mix
- 1 cup granulated sugar (190 grams)
- ¾ cup firmly packed dark brown sugar (150 grams)
- 3 large eggs room temp
- 1 cup buttermilk ****
- 1 teaspoon vanilla extract
Sea Foam Frosting
- 2 egg whites
- 1 ½ cups firmly packed light brown sugar (300 grams)
- ⅓ cup water
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Garnish
- caramel sauce (Like Hershey's Sundae Sauce)
- Cinnamon Chips
Instructions
- Sift together pre-sifted flour, baking powder and baking soda. Stir in salt and spices (cinnamon, cloves, ginger, black pepper, and mace if using). Set aside.
- In a bowl, using medium speed electric mixer, beat shortening and both sugars until mixed. Increase speed to high and beat until fluffy. Add eggs, one at a time, beating for 30 seconds after each egg. Using a mixing spoon or lowest speed of blender, add flour and buttermilk/vanilla mixture alternately, beginning and ending with flour.
- Divide batter evenly between two cake pans and bake for 28 minutes (up to 33) or until cake tests done with a wooden skewer or pick (moist crumbs/no batter). Cool in pans for 10 minutes. Invert onto cooling racks.
- Prepare sea foam frosting. Put some water in bottom of a double boiler and bring to a simmer. In the top of the double boiler, Combine egg whites, light brown sugar, and ⅓ cup water. Set the top of the double boiler over the bottom. Alternatively, use a metal bowl (preferably one that goes with a stand mixer) and just prop it over a saucepan of simmering water.
- Using a hand held mixer (one hand holding mixer, other hand holding bowl with a hot pad to keep it still), beat until soft peaks form. This should take about 7 minutes. Remove from heat, add vanilla and salt; continue beating until it is spreadable.
- Spread icing over top of one of the cooled cakes. Stack the second cake on top. Cover entire cake. Drizzle with caramel sauce and sprinkle with cinnamon chips.
- Note: Original recipe called for 3 (9 inch) round layers, but I prefer thicker layers of cake and used 2.
Notes
If you have buttermilk powder, you can use ¼ cup of buttermilk powder (mix it with the dry ingredients) and 1 cup of water in place of the 1 cup buttermilk.
