Seafoam Cake
Seafoam Cake features a light, fluffy texture with subtle sweetness and a hint of ginger, perfect for celebrations or afternoon tea with friends.
Ingredients
Instructions
- Cream shortening; add sugar and cream again.
- Add eggs, one at a time, and beat well.
- Add maple syrup.
- Alternately add milk and sifted dry ingredients.
- Beat well.
- Bake in layers in a 375°F oven for 25 minutes.
- Frost with Seafoam Icing.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming. You can substitute the maple syrup with honey or agave syrup for a different flavor profile. If you don't have cake flour, you can make your own by mixing all-purpose flour with cornstarch. Additionally, consider adding a pinch of cinnamon for an extra flavor boost.
Serving Suggestions
Serve the Seafoam Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider adding seasonal fruits on the side, or enjoy it alongside Quick Cranberry Bread for a charming dessert spread.
Storage & Reheating
Store leftover Seafoam Cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it for longer freshness, but allow it to come to room temperature before serving for the best texture. Reheat individual slices in the microwave for about 10-15 seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Seafoam Cake contains roughly 427 calories, with 2g protein, 71g carbohydrates, and 16g fat. It is a good source of calcium (18% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the Seafoam Cake a day in advance. Once cooled, wrap the layers tightly in plastic wrap and store them at room temperature. Frost just before serving to maintain the icing's texture and flavor.
What can I substitute for shortening?
You can use unsalted butter or coconut oil as a substitute for shortening. Keep in mind that using butter will add a richer flavor, while coconut oil may impart a slight coconut taste, which can complement the maple syrup.
How do I make the Seafoam Icing?
To make Seafoam Icing, you'll need egg whites, brown sugar, and a bit of corn syrup. Cook the sugar and corn syrup until it reaches soft ball stage, then slowly pour it over beaten egg whites while mixing. Continue beating until the mixture is fluffy and glossy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).