SWEET POTATO TEA CAKE WITH MERINGUE
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt's head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h15m
Yield 1 9-inch loaf
Number Of Ingredients 17
Steps:
- Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
- Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
- Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
- Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
- In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
- Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
SPICE CAKE WITH BROWN SUGAR MERINGUE FROSTING
Brown sugar meringue frosting is sandwiched between--and spread on top--the layers of this double-decker spice cake recipe. If you don't have a kitchen torch, the meringue frosting on top is delicious as-is.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 18
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans; set aside.
- Preheat oven to 350°F. In a large mixing bowl stir together flour, granulated sugar, brown sugar, baking powder, baking soda, and 1 teaspoon nutmeg. Add butter, eggs, milk, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter into the prepared pans, spreading evenly.
- Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks.
- Place one cake layer, bottom side up, on a serving plate. Spread the top with Brown Sugar Meringue Frosting. Top with second layer, top side up. Spread top with the remaining frosting, swirling to form high peaks. If desired, use a kitchen torch to brown peaks of frosting. If desired, garnish with chopped pecans and additional nutmeg. Brown Sugar Meringue Frosting
- In a 2 quart top of a double boiler combine brown sugar, water, egg white, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
- Place the pan over boiling water (upper pan shouldn't touch water). Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instand read thermometer registers 160°F. when inserted in the mixture, stopping beaters and quickly scraping sides of bowl. Remove pan from heat; add vanilla. Beat about 1 minute more or until mixture is fluffy and holds soft peaks. Frost cake; serve cake within 2 hours. Makes about 2 1/2 cups.
Nutrition Facts : Calories 411 kcal, Carbohydrate 72 g, Cholesterol 64 mg, Protein 6 g, SaturatedFat 6 g, Sodium 398 mg, Sugar 46 g, Fat 11 g, UnsaturatedFat 4 g
MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
TOASTED MERINGUE SPICE CAKE
Get hypnotized by the charred meringue swirl on top of this super quick spice cake. Who needs frosting when you have the marshmallowy texture of fresh meringue?! This recipe is a mashup of the cake base of my Cinnamon Apple Upside Down Cake with the meringue topping from Miro Uskokovic's Pumpkin Maple Meringue Pie, with a quick swap of granulated sugar. It's a Frankenstein-ed dessert that you're sure to love!
Provided by Editors
Number Of Ingredients 17
Steps:
- Make the cake: Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment.
- In a large bowl, whisk granulated sugar with brown sugar and butter until smooth. Add eggs and whisk until incorporated, followed by buttermilk.
- Add remaining ingredients to bowl and fold until just incorporated, then pour into the prepared pan. Bake until the top is golden and a toothpick inserted into the center comes out clean, 40-50 minutes.
- Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool.
- Make the meringue: In a bowl of a stand mixer, combine egg whites and cream of tartar and start whipping on medium speed. When eggs are frothy, begin slowly adding sugar and continue whipping on medium speed. Meanwhile, make a slurry by combining water and starch in a small saucepan. Bring to boil over medium-high heat while constantly stirring. Reduce heat to low and cook for 2 minutes, stirring constantly. Add hot slurry to the whites and continue to whip until stiff peaks form.
- Top cake with meringue and torch until golden.
CRISPY BAKED MERINGUES
I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.
Provided by Paradawks
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the egg whites and salt into peaks.
- Add the vanilla, and continue beating until the mixture forms stiff peaks.
- In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
- Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
- Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
- Remove from the oven. Cool on the trays. Store in an air-tight container.
Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4
MAGIC SPICE CAKE
Won 3 blue ribbons. Frost and fill with favorite icing.
Provided by Deirdre Dee
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, and cinnamon into a large bowl. Add shortening and buttermilk; beat with an electric mixer for 2 minutes. Add eggs, and beat 2 minutes more. Pour batter into prepared pans.
- Bake for 30 to 35 minutes, or until done.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 36.4 g, Cholesterol 47.3 mg, Fat 14.5 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 353 mg, Sugar 17.8 g
SPICE CAKE WITH BAKED MERINGUE
Categories Cake Egg Dessert Bake Vegetarian Quick & Easy Low/No Sugar
Yield 4 to 8
Number Of Ingredients 16
Steps:
- To make cake: Preheat oven to 375 degrees. Lightly butter 9 inch square baking pan. In large bowl, cream sugar, butter, salt and egg whites. Add sifted dry ingredients, alternating with milk. Pour into baking pan. Bake 30 to 35 minutes or until done when tested with a toothpick. Leave cake in pan to cool. To make meringue and finish cake: Preheat oven to 350 degrees. Beat egg whites with electric mixer until stiff peaks form. Add sugar gradually. Spoon meringue on cake. Sprinkle walnuts on top. Bake 20 to 25 minutes. Allow to cool.
TOASTED NUT SPICE CAKE
One of our favorites from my mom's recipe collection, one that is a real crowd pleaser. A long time favorite that has them coming back for seconds and makes for recipe requests.
Provided by Gerry
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- If you do not have sour milk - put 1 1/4 tablespoons vinegar in cup and fill with milk, place the cup of milk in small bowl adding the remaining 1/4 cup of milk, let stand for several minutes to sour.
- Cream butter and brown sugar, add egg yolks and vanilla mixing well.
- In large bowl flour, baking powder, cinnamon, cloves, nutmeg and salt and whisk together to blend.
- Dissolve baking soda in sour milk, adding the sour milk and dry ingredients alternately to batter and mix well.
- Spread into a 9x 13 pan.
- Make meringue - beat egg whites until stiff, gradually add the brown sugar, continue beating until nice and smooth, Spread over cake batter, sprinkle with chopped nuts.
- Bake in preheated 350 degree oven for 45 to 50 minutes.
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
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SPICE CAKE - CULINARY HILL
From culinaryhill.com
Ratings 22Total Time 2 hrs 30 minsCategory DessertCalories 380 per serving
- In medium sauce pan, combine raisins, sugar, water, butter, cinnamon, and cloves. Bring to a boil; remove from heat and cool completely, at least one hour. Pour into a large mixing bowl.
- Preheat oven to 350 degrees. Generously grease 12-inch bundt pan (or 9-inch by 13-inch cake pan). In a medium bowl, whisk together flour, baking powder, and baking soda.
- Whisk eggs into cooled spice mixture until uniformly combined. Add flour mixture in 3 batches, whisking well after each addition.
- Pour batter in to prepared pan and bake for 55 minutes or until toothpick inserted comes out clean. Cool completely.
PUMPKIN SPICE CAKE - GOOD HOUSEKEEPING
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- Dust pans with flour. In medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
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- Preheat the oven to 350° and position a rack in the lower third. Butter and flour two 8-by-2-inch round cake pans. Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves onto a sheet of wax paper. Combine the buttermilk and vanilla in a small pitcher.
- In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy. Add the light brown and granulated sugars and beat until light and fluffy, about 4 minutes, stopping once to scrape down the bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.
- Divide the batter evenly between the pans. Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides. Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely. Wrap each cake in plastic and store at room temperature overnight.
- Cut a 1/4-inch notch in the side of each cake; this will allow you to line up the layers when assembling the cake. Using a long serrated knife, cut each cake layer in half horizontally and set on a work surface, cut side up.
23 BEST MERINGUE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-09-10Category Desserts, Recipe Roundup
- Meringue Cookies. I had to start with something simple, and these cookies are pure meringue, with no funky coloring or crazy extras to distract from their taste and texture.
- Strawberry Pavlova. Pavlova is a layered meringue dessert that usually involves whipped cream and lots of fresh fruit. It’s super popular in Australia, and they often use passion fruit, mango, and coconut.
- Boccone Dolce Cake Recipe. This Italian beauty is a lot like a pavlova, but it always involves thin layers of meringue with strawberries, whipped cream, and chocolate.
- Vegan Lemon Meringue Pies. Aquafaba is the liquid left over from cooking chickpeas. Your most straightforward option is to simply drain canned chickpeas, but you can make your own by cooking dried chickpeas at home and keeping the liquid.
- Chocolate Macarons. Macarons look adorable when they’re all lined up in a pastry case. They’re vibrant, flavorful, and the perfect thing to eat with an afternoon coffee.
- Strawberry Meringues. Meringue cookies are super low in calories, and they’re naturally gluten-free. So, if you’re looking for a crunchy, chewy sweet treat that isn’t loaded with fat, this is the recipe for you.
- Easy Chocolate Mint Meringues. Since you’ll be adding peppermint extract and food coloring to the egg whites, this recipe also includes white vinegar and cornstarch, both of which are used to help the egg whites whip up.
- Fluffy Strawberry Meringue Pie. We’ve talked a lot about meringue cookies and how to keep them from weeping or turning flat. This recipe is a little different, as you’ll be using the meringue to make a pie crust instead.
- Chocolate S’mores Tart with Toasted Marshmallow Meringue. Marshmallows are typically made with boiled sugar syrup and gelatin. These will set enough that you can slice them, and they’ll be lovely and squishy.
- Lemon Meringue Angel Cake. Fluffy, toasted meringue is a thing of beauty, and this cake is stunning after you cover the whole thing. I like the lighter texture of angel cake, and I think it works really well with the lemon curd and meringue coating.
SPICE CAKE - PREPPY KITCHEN
From preppykitchen.com
Ratings 25Calories 328 per servingCategory Dessert
- Add 3/4 cup of butter to a pot and cook over medium low heat stirring occasionally until the milk solids in the butter caramelize and darken. Be careful of splatters! Once the butter has darkened transfer to a bowl and chill until almost solid. The brown butter will be slow to cool and thicken back up so make sure to do this step in advance.
- Stack your cake layers, piping the brown buttercream in-between each layer. Crumb coat your cake with the brown buttercream and smooth it out.
HOMEMADE SPICE CAKE (+ CARAMEL FROSTING!) - TARA TEASPOON
From tarateaspoon.com
4.1/5 (32)Total Time 50 minsCategory DessertCalories 385 per serving
- Heat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment; set aside.
- In a mixing bowl combine flour, sugar, shortening, salt, cinnamon, cloves, nutmeg, allspice, baking soda and baking powder.
- In a separate bowl stir together milk, molasses and eggs. Add to dry ingredients and mix on medium speed, about 2 min.
- Pour batter into prepared pans and bake until toothpick inserted into center comes out clean, 27 to 30 min. Let cool.
SPICE CAKE - SUGAR SPUN RUN
From sugarspunrun.com
4.6/5 (16)Calories 513 per servingCategory Cake, Dessert
- Preheat oven to 350F (175C) and grease and flour a 9x13 baking dish (or spray with baking spray). Set aside.
- Combine cream cheese and butter in the bowl of a stand mixer or in a large bowl and use an electric mixer to beat until creamy and well-combined. Stir in salt and vanilla extract.
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