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1
Cream the butter and brown sugar with an electric mixer.
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2
Add egg yolks and mix well.
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3
In a separate bowl, beat the egg whites and salt until firm (but not stiff) peaks form.
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4
Fold about one-third of the egg whites into the yolk mixture, followed by the remaining whites.
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5
Fold in the flour.
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6
Divide the resulting mixture evenly between two bowls.
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7
Add the spices to one of the bowls and stir well.
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8
Butter a 9-inch round cake pan and line the bottom with a buttered round of parchment or waxed paper (Wilton's cake release also works well--or use crisco, and then tap flour over the bottom and sides of pan.)
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9
Spread 1/2 cup of the spiced batter in the bottom of the pan, spreading it evenly with a rubber spatula.
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10
Bake in a preheated 300F oven until it is firm enough to be brushed lightly with a pastry brush, about 10 minutes.
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11
Remove from the oven and brush lightly with melted butter.
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12
Spread 1/2 cup of the plain batter over the top of the previous layer, bake until set (about 10 minutes), and brush with melted butter.
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13
Repeat, alternating the spiced and plain batters, until all the batter is used- this should produce about 12 layers.
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14
Cool on a wire rack for about 15 minutes, then invert the cake on the wire rack to cool completely.
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15
Remove the parchment and dust with powdered sugar.
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16
Serve in very thin slices.
