MAMA'S SNOW CAKE
For a beautiful finish to a winter meal, I serve this "snow" cake. This dessert is so impressive its fluffy interior and its sweet exterior.-Jim Luker, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.
Nutrition Facts : Calories 430 calories, Fat 15g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 327mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
HOLIDAY SNOWFLAKE CAKE
The coconut sprinkled on this old-fashioned, fluffy white cake gives the impression of snow, without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. It's best to frost the cake just before serving as the frosting may soften over time. -Lynne Peterson, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. , Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage). , Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency., Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.
Nutrition Facts : Calories 376 calories, Fat 12g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 195mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
SIMPLE SNOW SPARKLE CAKE
This crunchy, sugar-snow topping is an easy way to transform a humble fruitcake into a celebration centrepiece
Provided by Cassie Best
Categories Dessert
Time 20m
Yield Cuts into 12 slices
Number Of Ingredients 8
Steps:
- Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white - it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.
- Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.
STRAWBERRY SPARKLE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites.
- Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold.
- Bake for 35 to 45 minutes in an unbuttered angel food cake pan.
- Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
- For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
- For the icing: Whip the cream with the powdered sugar until thick.
- To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
- Gently remove the section of cake between the cuts and pour in the strawberry mixture.
- Place the cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries.
- Refrigerate for 1 hour before serving.
SIMPLE SNOWFLAKE CAKE
A simple, but sophisticated decoration for a homemade or bought cake - it'll only take half an hour
Provided by Angela Nilsen
Time 30m
Yield Covers a 20cm round christmas cake
Number Of Ingredients 9
Steps:
- Brush the top of the Christmas cake with honey. Roll out the marzipan, then trim to fit the top of the cake, using the cake itself or the cake tin as a template. Lay the marzipan on top of the cake, then press down lightly.
- Lightly beat the egg whites with a fork, just to break them up, then gradually beat in the sifted icing sugar until you have an icing that forms soft peaks. Beat in the glycerine to stop the icing from getting too hard. Spread and thickly swirl the icing over the marzipan, then scatter with silver dragees. Decorate by wrapping round a silver ribbon and then the clear snowflake ribbon.
Nutrition Facts : Calories 593 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 84 grams sugar, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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