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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs, separated |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt, divided |
1 cup milk |
1 cup flaked coconut |
1-1/2 teaspoons grated orange peel |
icing: |
2 cups sugar |
3 egg whites |
5 tablespoons melted snow (or water) |
2 teaspoons light corn syrup |
1 teaspoon vanilla extract |
flaked coconut |
Directions:
1. 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 peel. 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 near 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.
2. 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. Yield: 12-16 servings.
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