Best Mamas Snow Cake Recipes

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WINTER SNOW CAKE



Winter Snow Cake image

I found this online and thought it sounded like a fun thing to do with the kids. I haven't made it, 'cause there is no snow in NW Louisiana! If you're lucky enough to have some fresh snow in your yard..it might just be the thing to keep the kids busy.

Provided by bayou-mimi

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1/3 cup shortening
1 cup sugar
1 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups freshly fallen snow

Steps:

  • Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  • Beat often each addition. Go outside and get in snow; fold in snow.
  • Bake in greased and floured 8 inch square pan, at 350°F for 30 minutes or until pick inserted in center comes out clean.
  • Cool in pan.
  • Frost with favorite icing.

SCOTTISH SNOW CAKE RECIPE



Scottish Snow Cake Recipe image

A sponge cake baked onto a raspberry jam covered pastry and topped with icing and coconut! Dreamy!

Provided by adapted by Christina Conte

Categories     Cakes & Pies

Time 1h

Number Of Ingredients 13

about 110g (1 cup) confectioner's/powdered sugar
a little milk or water
finely shredded, unsweetened coconut to sprinkle on top
150g (1 ¼ sticks) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
150g (⅔ c) superfine or Baker's sugar (caster sugar in the UK)
3 eggs, beaten
150g (1 ¼ c) self-rising flour, or all purpose flour with 1 tsp baking powder, SIFTED
a pinch of salt
255g (2 cups) flour
170g (1 ½ sticks) butter, cold
57g (¼ c) sugar
1 egg yolk
(about 6 to 8 oz raspberry jam to cover the pastry)

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.

Nutrition Facts : Calories 243 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 116 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

HOLIDAY SNOWFLAKE CAKE



Holiday Snowflake Cake image

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

2 large eggs plus 4 large egg yolks, room temperature
1-1/2 cups sugar
1 cup 2% milk
1/2 cup butter, cubed
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional
FROSTING:
1-3/4 cups sugar
1/2 cup water
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut

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.

SNOW CAKE



Snow Cake image

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

1 cup egg white (about 8)
1 cup sugar
1 cup sifted flour
1 tablespoon cornstarch
1/2 cup butter or 1/2 cup margarine, melted and cooled
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
ground nuts, for dusting pan (optional)

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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