Mama's Snow Cake Recipe
Mama's Snow Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt, divided
  • 1 cup milk
  • 1 cup sweetened shredded 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
  • Sweetened shredded coconut

Directions

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 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. Yield: 12-16 servings.
Originally published as Mama's Snow Cake in Reminisce January/February 1998, p43

Nutritional Facts

1 slice: 430 calories, 15g fat (10g saturated fat), 86mg cholesterol, 327mg sodium, 69g carbohydrate (52g sugars, 1g fiber), 5g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt, divided
  • 1 cup milk
  • 1 cup sweetened shredded 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
  • Sweetened shredded coconut
  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 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.
  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.
Originally published as Mama's Snow Cake in Reminisce January/February 1998, p43

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