Spice Cream Cake:
2-¼ c. sifted all-purpose flour
3 tsp. baking powder
½ tsp. salt
3 tsp. cinnamon
1-½ tsp. cloves
1-½ tsp. allspice
3 large eggs
1-⅓ c. granulated sugar
1-⅓ c. whipping cream
1-½ tsp. vanilla
Grease and flour two 8- or 9-in. layer pans or a 13x9-in. pan. Sift together and set aside flour, baking powder, salt, cinnamon, cloves, and allspice. Beat eggs on high speed until thick, about 5 min. Add sugar gradually, reducing beater speed to medium. Stir in flour mixture alternately with whipping cream and vanilla, beginning and ending with flour mixture. Pour into prepared pans. Bake until cakes test done, 25-to-30 min. Cool in pans 15 min. before turning out onto cooling racks. I frosted the center of this two-layer cake with Buttercream Frosting (see blogged recipe May 4, 2012; omit the rum). I frosted the top and sides with Easy Penuche Frosting (recipe follows below this post).
When these cakes were completely cool, I made an inward-sloping wall of chilled Buttercream Frosting around the edge of the center layer, chilled it about an hour, and then filled in the rest of the Buttercream that went between the layers.
|Measure flour precisely: Level off measuring cup with knife|
|With the dry ingredients measured, break 3 eggs into bowl|
|Add some of spiced flour mixture to creamed eggs and sugar|
|Add some of heavy cream, beating between alternated additions|
|A splash of vanilla ... you're done!|
|Distribute batter evenly among lightly greased pans|
|Test for doneness with a skewer or toothpick after baking|
|Once it's been chilled, this "dam" will keep the frosting|
between the layers from oozing out the sides of the cake
|Pat the chilled frosting dam slightly inward|
|Frost middle layer within dam, chilling cake with each step|
|Place cooled top layer over iced bottom|
|You may need to wiggle cake into place until it sits evenly|
I chilled the layered cake thoroughly before making the Easy Penuche Frosting that graced the top and sides.
|I stored the leftover Buttercream in a sealed Ziploc bag,|
rolling it flat, labeling it, and freezing it for future use.
Frozen Buttercream keeps well for months!
|Rosettes hold birthday candles and provide a flavor burst|
|Every bite delicious: Our guests took home the leftovers|