1CAKE: Sift flour with salt, baking powder,cinnamon,nutmeg,and allspice.
2Beat 6 egg whites with Cream of Tartar at high speed until light and fluffy. Gradually add corn syrup; continue beating until stiff peaks form. DO NOT under beat !!!!
3Beat 7 egg yokes with molasses and vanilla at high speed until thick. Blend in dry ingredients. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely.
4Pour unto an ungreased tube pan.
5Bake in 350 degree preheated oven for 40 to 50 minutes or until cake springs back when lightly touched. Invert pan immediately and cool completely before removing from pan. Frost with cream frosting and decorate with Black Walnut Halves. Frosting Recipe Follows:
6FROSTING: Beat one egg white until stiff. Beat 1 cup heavy cream until thick. Add 3/4 cup sifted powdered sugar, 1/2 tsp cinnamon,and 1/4 tsp salt to the cream. Fold gently into the beaten egg white along with 3/4 cup of coarsely chopped black walnuts. Frost cake as is or cut into 3 layers by using a string of dental floss. Frost each layer as you stack. Place Black Walnut halves in circle around top of cake.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...