Instructions

1. Preheat the oven to the highest grill setting for 15 minutes. On
   ovens with grill levels, use the highest grill setting (for IKEA ovens: level 3).
2. In a large mixing bowl, cream the butter and sugar until soft and smooth.
3. Separate the eggs. Add the egg yolks to the butter mixture and beat with a mixer for about 10 minutes.
4. Beat the egg whites until stiff.
5. Using a metal spoon, gently fold the sifted flour into the batter.
   Then carefully fold in the egg whites until evenly combined. (a metal spoon keeps the batter light while folding.)
6. Divide the batter evenly between two bowls. Mix all the spices into
   one half of the batter. For even layers, I like to weigh the batter and divide it into two equal parts before adding the spices.
7. Grease a 9-inch springform pan very well.
8. Pour a thin layer of the light batter into the pan. For a 9-inch pan, use about 3-3½ oz of batter per layer. The batter should just cover the bottom of the pan in a very thin layer.
9. Place the pan on the bottom rack of the oven and bake for 3-4 minutes, just until set.
10. Remove the pan from the oven, add a thin layer of the dark batter and bake again for 3-4 minutes.
11. Continue alternating light and dark layers, baking each layer for 3-4 minutes, until all the batter is used.
12. When the pan is full, switch to bottom heat only and let the cake bake for another 15 minutes at 325°F, until the center is set.
13. Let the cake cool completely. Remove from the pan and cut into thin slices.