2 1/4 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsalted butter or margarine, softened
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract
Filling:
1 cup of your preferred whipped cream (230g)
Whipped Cream Topping:
1 cup heavy cream
1/4 cup granulated sugar
2 egg whites
2 1/4 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsalted butter or margarine, softened
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract
Filling:
1 cup of your preferred whipped cream (230g)
Whipped Cream Topping:
1 cup heavy cream
1/4 cup granulated sugar
2 egg whites
To make the cake: sift together flour, yeast, cinnamon, baking soda, ginger, and cloves
Beat the butter until creamy
Gradually add the granulated sugar and beat until light and fluffy
Add eggs one at a time, beating well after each addition
At this point, mix in the milk and vanilla extract
Alternate adding the dry ingredients and wet ingredients, beating just until combined
Mix well
Pour into 2 greased and floured 9-inch (22 cm) tube pans
Bake in a preheated moderate oven (325°F) for about 30 to 35 minutes
Let cool
Fill with whipped cream
For the topping: In a small saucepan, melt the butter over low heat, stirring constantly until golden brown and fragrant
Add heavy cream, stirring constantly until smooth and creamy
Stop stirring and cook until the caramel reaches a firm ball stage
While the caramel is cooking, beat egg whites in a stand mixer or with an electric mixer until stiff peaks form
Drizzle the warm caramel over the whipped eggs, beating continuously until completely cooled and forming stiff peaks
Use to top the cake, decorating as desired
Serves 10 to 12 people.
