Spice Delight Cake with Seafoam Icing
Submitted by horselvr
A two-layer cake with one vanilla and one spiced layer (cinnamon, nutmeg, allspice) topped with fluffy brown sugar seafoam icing. This vintage-style cake is a showstopper for holidays and special occasions.
YIELD
1 cakePREP
30 minCOOK
35 minREADY
1 hrsThis is a cake with a split personality, and that’s exactly what makes it special.
The batter gets divided in two: one half stays vanilla, the other gets loaded with cinnamon, nutmeg, and allspice.
Bake them in separate pans, stack them up, and you’ve got a two-toned layer cake that looks stunning when you cut into it.
The seafoam icing is the real star, though. Egg whites and brown sugar get beaten over a double boiler until billowy and glossy, then swirled over the cake like a caramel-kissed cloud.
Kitchen Tips
- Make sure the cake layers are completely cool before frosting. Warm cake will melt the seafoam icing right off.
- Beat the icing over boiling water until it holds stiff peaks. Under-beating means it won’t set properly.
- Work quickly once the icing is ready. It sets as it cools, so frost the cake within a few minutes of finishing.
- This cake is best eaten within a day or two, as the seafoam icing doesn’t store as well as buttercream.
Ingredients
Directions
For cake, cream butter (or margarine) and gradually add sugar.
Add eggs, 1 at a time, beating well after each.
Add vanilla.
Sift dry ingredients together, add to batter alternately with the milk.
Divide batter in half. Into one half, add the spices and mix well.
2-Grease and flour two 8 inch cake pans.
Pour batter into one pan and spice batter into the other.
Bake in preheated 350℉ (180℃). oven 25 to 30 minutes.
Cool and then frost.
Seafoam Icing, put all icing ingredients except vanilla into the top of a double boiler; place over boiling water.
Beat with an electric mixer set on low speed until blended, then beat on high until mixture stands in peaks.
Remove from heat and add vanilla; beat about 5 minutes until of spreading consistency.
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