Mace Cake Recipe
- 4 large eggs
- 2 1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon plus 1/2 teaspoon ground mace
- 1 cup whole milk
- 1 stick (1/2 cup) unsalted butter
- Accompaniment: lightly sweetened whipped cream
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 13- by 9-inch baking pan, knocking out excess flour.
- Beat eggs with 2 cups sugar in a large bowl using an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.
- Whisk together flour, baking powder, salt, and 1 tablespoon mace.
- Bring milk and butter to a boil in a small heavy saucepan, then remove from heat.
- Add flour mixture to egg mixture, stirring until just combined. Stir in hot milk mixture until combined (batter will be thin).
- Stir together remaining 1/2 cup sugar and remaining 1/2 teaspoon mace in a small bowl.
- Pour batter into baking pan and sprinkle evenly with mace sugar. (Sugar will form a crust as cake bakes.) Bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes.
- Cool cake in pan on a rack until warm, at least 30 minutes. Cut into squares and serve warm or at room temperature.
