How To make Spiced Brown Sugar Meringue Cake
3 c All-purpose flour
1 t Baking soda
1 t Salt
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
1/4 ts Ground mace
3/4 c Margarine
1 1/4 c Sugar
1 c Packed brown sugar
4 lg Eggs
1 2/3 c Buttermilk
* see note
Meringue frosting: :
2 Egg whites ** see note
1 c Packed brown sugar
1/4 ts Salt
1/2 c Black walnuts :
chopped
* Use sour milk if buttermilk is not available. To make sour milk, stir 1 tablespoon lemon juice or vinegar into each cup of milk and let stand a few minutes at room temperature. ** Save 2 egg whites for the frosting. 1. Grease and flour bottom of 13 x 9 x 2-inch pan.
Preheat oven to 350 degrees. 2. Combine flour with soda, salt, cinnamon, nutmeg,
allspice, cloves and mace. Set aside. 3. Cream margarine in large mixing bowl. Gradually add
sugars; cream at high speed until light and fluffy. Add 2 eggs and 2 egg yolks, one at a time; beat well after each. Turn mixer to low speed and add dry ingredients, alternating with the buttermilk. Begin and end with dry ingredients. Blend well after each addition. 4. Pour into prepared pan and bake for 50-55 minutes or until cake springs back when lightly touched in center. Prepare frosting and spread over cake. Bake at 350 degrees for 20 minutes, or until a delicate brown. MERINGUE FROSTING: Beat the 2 reserved egg whites and 1/4 teaspoon salt at high speed until soft peaks form. Gradually add 1 cup packed brown sugar, beating well after each addition. Fold in 1/2 cup coarsely chopped walnuts. Recipe By : Jo Anne Merrill
How To make Spiced Brown Sugar Meringue Cake's Videos
Spice Cake Recipe ASMR
#spicecake #asmr #bestspicecake
For the first time ever, I'm sharing my grandmother's spice cake recipe from scratch. This recipe is how I got my start and eventually opened The Crumb Cake Kitchen. It's my families favourite dessert and I know you'll love it just as much as we do. Each mouth watering piece has a tender butter crumb and those comforting flavours of cinnamon, cloves and nutmeg. The best part is you only need the most common ingredients, that you'll find in every pantry and it's so simple, it will blow your mind. This recipe can easily be doubled and I've used it for several wedding cakes. Simply omit the crumb topping and cover with vanilla Swiss meringue buttercream or cream cheese frosting. From grandma's kitchen to yours, with love.
Grandma's Crumb Spice Cake
2 cups flour
1 cup sugar
3/4 cup room temperature butter cut into small chunks
Combine the above ingredients in mixer bowl. Mix on medium/low speed until it resembles a pea sized crumb. This will take a few minutes. Set aside one cup for use later.
1 cup milk
1 tsp. vinegar
1 tsp. ground cloves
1 tsp. cinnamon (or more if you like)
Pinch of nutmeg
1 egg
Add vinegar to milk and stir. Let sit for a few minutes. This will create sour milk. Add cloves, cinnamon, nutmeg, eggs and milk to the mixer bowl. Stir until well combined and place in an 8 x 8 greased baking dish. You can line it with parchment paper if your prefer to remove later or skip this step. Pour the batter into the pan and smooth. Top with the 1 cup of crumble that you set aside earlier. Place is 335 degree oven for approximately 45 minutes or until a tooth pick comes out clean. Begin checking for done at 40 minutes. Let cool and enjoy with a cup of freshly brewed coffee. As always, thank you for watching my channel and please don't forget to like my video and subscribe for notifications on future uploads.
Spice Cake with Maple Syrup Italian Buttercream
Measurements below:
Spice cake (Two 8-inch cake layers)
4 cups flour (480g)
6 teaspoons pumpkin pie spice mix (10g)
(To make spice mix: cinnamon (5.5g), nutmeg (1.5g), ginger (1.5g) cloves 1.5g)
4 large eggs
2 cups brown sugar (360g)
1C granulated sugar (195g)
2 sticks butter (226g)
2 tsp soda (4g)
1 tsp powder (2g)
2 TB vanilla (23g)
2.5-3 C buttermilk (600g)
1 tsp salt (5g)
Maple Syrup Italian Buttercream
IMPORTANT NOTE: Bring cooked sugar up to 235F/113C, NOT 135F/57C
1lb butter (4 sticks) (452g)
2C brown sugar (380g)
1/2C water
6 egg whites (240g)
2/3C maple syrup (220g)
Simple syrup:
1:1 ratio water to granulated sugar
It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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Walnut Cake | Meringue Cake
Walnut Cake
225g Butter
225g Caster Sugar
4 Eggs
2 tsp Baking Powder
100g Chopped Walnuts
225g Self Raising Flour
2 Egg Whites
350g Caster Sugar
2 tbsp Water
1/4 tsp Cream of tartar
Walnut halves
Cake Directions:
1. Preheat oven to 160 degrees.
2. Grease and line two 8 inch tins.
3. In a bowl add the butter, sugar, eggs, chopped walnuts ,flour and baking powder and beat together until light in colour well blended.
4. Divide the mixture equally between the 2 tins and place in the oven for 25-30 minutes or until a tooth pick inserted comes out clean.
Meringue Topping:
5. In a saucepan over hot water, add the egg whites, sugar, water, cream of tartar
6. Using a hand-held whisk keep mixing until it become thick and glossy.
7. Sandwich the cakes together some of the frosting and then frost the whole cake.
8. Place walnut halves on top.
Brown Sugar Bundt Cake
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Brown Sugar Swiss Meringue Buttercream, at the end of the meringue whipping
Brown Sugar Swiss Meringue Buttercream, at the end of the meringue whipping