Maple Chai-Spiced Layer Cake With Meringue Icing
PREP TIME: 10 mins
TOTAL TIME: 1 hour 20 mins (plus cooling time)
1 ½ cups milk
80g (one package) Fulton’s Maple Chai Tea
3 cups flour
1 tbsp baking powder
½ tsp salt
2 cups brown sugar
1 cup canola oil
2 tsp pure vanilla extract
6 egg whites
1 tsp cream of tartar
½ tsp pure vanilla extract
3 cups Fulton's Granulated Maple Sugar
1 cup water
Preheat oven to 350F (180C). Grease two 8-in. (20 cm) round pans. Set aside. In a medium sauce pan heat milk over medium heat add tea, remove from heat and steep 15 min. Set milk aside to cool completely
In a bowl blend together flour, baking powder, and salt. Set aside. Using electric mixer on medium blend brown sugar, oil, eggs, and vanilla until creamy, about 3 min. Reduce speed to low and alternately add cool milk and flour mixture and mix until smooth. Divide batter equally between two pans, bake on middle rack for 30 min. or until a toothpick comes out clean. Cool in pans for 10 min then remove to cooling racks to cool completely.
Using mixer on medium whip egg whites, cream of tartar, and vanilla until soft peaks form, about 4 min. Set aside. In a large sauce pan combined sugar, and water over medium-high heat and bring to a boil, stirring occasionally until mixture thickens, about 4 min. Slowly stir sugar syrup into egg white mixture until hard peaks form, about 10 min.
Slice top of each cake to create a flat surface, then slice each cake in half horizontally. Place a dollop of icing on centre of serving dish, place 1 cake layer on top and spread an even layer of icing over top. Repeat for remaining layers, ice top and sides with remaining icing. Cake will keep covered, at room temp. for up to 3 days.