Scottish Snow Cake Recipes

MAMA'S SNOW CAKE

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.

SCOTTISH SNOW CAKE RECIPE

Steps:

• Using two knives of a pastry cutter, cut the butter finely into the sugar, but do not cream.
• Add the egg yolk and stir to combine.
• Add the flour. Using your fingertips, rub the butter into the flour until it has a breadcrumb texture.
• Press the mixture into the bottom of a 9"x13" cake pan, pressing firmly.
• Bake for about 10 minutes. Don't let it start to brown. Remove from the oven and allow to cool, while making the cake batter.
• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and mix well at medium speed.
• Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.
• Spoon the jam evenly onto the pastry base taking care not to let it reach the side of the pan.
• Place dollops of cake batter all over the jam to make it easier to spread. (Try not to let the jam get mixed into the batter.)
• Spread the batter evenly all over the jam and pastry.
• Pop the cake into the oven for approximately 30 minutes. Do not open the oven until you start to smell the cake and it looks well risen (through the glass). Gently insert a cake tester or skewer into the center of the cake to check that it's completely cooked before removing from the oven. Allow to cool completely in the pan.
• Run a knife around the cake, down to the pastry, then shake the pan. You should feel that the cake is loose in the pan before decorating it.
• Put the confectioner's sugar in a bowl and slowly add the milk or water a little at a time (1/2 tsp) until a thick, but runny consistency is reached. Adjust with more sugar or liquid if you see the icing isn't spreading nicely. Cover the cake with this icing.
• Before the icing begins to dry, sprinkle generously with finely shredded, unsweetened coconut.
• Allow the icing to dry and set completely which will take a few hours. Once it's set, use a serrated knife to cut the cake into squares (cutting into 18 pieces is a good size). Alternatively, you can cut the Scottish Snow Cake into fingers or even diamond shapes. Keep covered at room temperature.