SNOW WHITE VANILLA CAKE RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Prepare three (3) 8-inch round cake pans by spraying with non-stick spray or greasing the pans; then place parchment round in the bottom of the pan and spray or grease that as well. In the bowl of stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Meanwhile, whisk together flour, salt and baking powder in large bowl. To make cake batter, add flour mixture and ice water to creamed butter, alternating between wet and dry ingredients and beating after each addition After everything is well mixed, add vanilla and almond extracts, mix again to incorporate, and then fold in beaten egg whites until the batter is smooth. Divide evenly between the prepared pans, smooth top of batter, and bake for approximately 30 minutes or until a toothpick inserted into center comes out clean. Cool cakes completely on cooling racks, then remove from baking pans and discard parchment. Cakes can be prepared ahead of time - kept well-wrapped they can be refrigerated for 2 days or frozen for 1 week. Buttercream Frosting: In the bowl of stand mixer, cream butter until smooth, then turn to low and add powdered sugar in two additions. Beat on low until incorporated, then beat on medium speed until frosting is smooth. (Sifting your powdered sugar ahead of time helps to get smooth frosting.) Add salt, vanilla extract, and milk, and beat until smooth again. If the frosting is thick enough for you, add any coloring you like; use immediately or refrigerate tightly sealed. To make frosting thicker, add an additional 1/2-1 cup powdered sugar. To make frosting thinner, add an additional 1 to 2 tablespoons milk.
SNOWY WHITE CAKE 1960
Make and share this Snowy White Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 45m
Yield 2 8 inch layers
Number Of Ingredients 9
Steps:
- Grease and flour 2 8 inch round cake pans.
- Line bottoms with greased waxed paper.
- Preheat oven 375 degrees.
- Sift together the flour, baking powder, and salt.
- Cream the butter, until fluffy and gradually add the sugar.
- Continue beating until light and fluffy.
- Combine the milk and vanilla together in a cup.
- Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
- Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
- Fold in the stiff egg whites, folding until combined without deflating too much.
- Pour into the pans equally, and evenly.
- Bake 25 to 30 minutes, until a tester comes away clean.
- Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.
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.
SNOWBALL CAKE II
These little snowballs remind me of wintertime.
Provided by SAUNDRA
Categories Desserts Cakes White Cake Recipes
Time 2h55m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
- In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
- To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 46.5 g, Cholesterol 21.1 mg, Fat 12.5 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 120.8 mg, Sugar 30.8 g
SNOWBALL CAKE
A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Desserts
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
- Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 35 mg, Fat 13.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 413.6 mg, Sugar 70 g
SNOW CAKE
This is my favorite way to use up egg whites. Altough this cake starts out like anglefood cake, but in the end when the melted butter is folded into the batter it changes its texture and does not resemble an anglefood cake when baked. We like this simple cake dusted with powdered sugar and ground nuts. Recipe adapted from The Finnish Cookbook.
Provided by ellie_
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350-degrees F.
- Spray tube or fancy cake pan with cooking spray and dust with sugar or ground nuts.
- Beat egg whites until foamy, slowly add sugar, and continue beating until stiff peaks form.
- Sift the flour and cornstarch into the egg white mixture, folding to combine well with rubber spatula or wooden spoon.
- Fold butter into cake mixture.
- Add extract.
- Turn into prepared pan.
- Bake for one hour at 350-degrees F or until done.
- Cake will not rise but feels firm to the touch when done.
Nutrition Facts : Calories 183.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 88.4, Carbohydrate 25.4, Fiber 0.3, Sugar 16.9, Protein 3.4
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