by Leah Smith
50 minutes
DURATION
25 minutes
COOK TIME
25 minutes
PREP TIME
one 9-by-13-inch cake
SERVINGS
Ingredients
- 6 large eggs, room temperature
- 1 teaspoon salt
- 1 cup sugar, divided
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup Black Raspberry Jam (or preserve of your choice)
- Powdered sugar for garnish (optional)
- Whipped cream (optional)
Directions
- Preheat oven to 350 F. Line the bottom of a 13-by-18-inch sheet pan (also called a half sheet pan) with parchment and lightly butter the edges.
- Separate egg whites and yolks. In one mixing bowl, beat egg whites and salt until stiff peaks form. Gradually beat in 1/2 cup sugar. Set aside.
- In a second mixing bowl, beat egg yolks with remaining 1/2 cup sugar until mixture is thick. Blend in milk and vanilla extract.
- In a third bowl, stir together flour, baking powder, and spices. Whisk dry ingredients into egg yolk mixture. Then, gently fold in beaten egg whites with a scraping spatula.
- Pour batter into prepared pan and gently spread into corners. Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean.
- Cool slightly, then turn cake out of pan onto work surface. Peel off parchment. Cut the cake in half, down the center of the 18-inch sides, to create two 9-by-13-inch pieces. Place one cake, top up, onto a serving plate and spread it evenly with jam. Place second cake, bottom up, over top of jam.
- Optionally, sift powdered sugar over top and serve with whipped cream on the side.
Whipped cream is optional, but pairs beautifully with the spiced cake and jam flavors.
Jam and Jelly Pairings
Here are a few of my other favorite jam and jelly recipes, paired with some of the baked goods that show them off to great advantage. Feel free to come up with your own combinations, based on your personal preferences.
- Spiced Cake with Jam with Black Raspberry Jam
- Teatime Muffins with Blueberry Rhubarb Jam
Leah Smith is a freelance writer and gardener. She works on her family’s Michigan farm, Nodding Thistle, where they produce and preserve much of their own food. Contact her at NoddingThistle@gmail.com.
