LEMON SNOWBALL CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lemon Snowball Cake image

This cake is easy to make, but takes some time. My mom use to make this for holidays and special occasions. It makes a delightful slice of light lemony cake with whipped cream frosting. You can make the cake up to two days in advance of serving and it makes a beautiful presentation. The number of steps to make this recipe might seem overwhelming, but I have separated each step to make the process less confusing.

Provided by Leilani

Categories     Dessert

Time P1DT1h30m

Yield 16 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) envelopes unflavored gelatin
4 tablespoons cold water
1 cup boiling water
1 cup granulated sugar
1 dash salt
1 (12 ounce) can frozen orange juice concentrate, thawed
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 pint whipping cream
1 (10 ounce) angel food cake
8 ounces whipping cream
4 tablespoons powdered sugar
1 (4 ounce) package shredded coconut

Steps:

  • Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
  • Let each piece extend over the opposite edges of the bowl, so all edges are covered.
  • The paper will be wrinkled.
  • Set bowl aside.
  • Cut angel food cake into 1" cubes and set aside.
  • In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
  • Add boiling water and stir until gelatin is dissolved.
  • Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
  • Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
  • In a large bowl, whip 1 pint cream until it forms soft peaks.
  • Fold gelatin mixture into whipped cream.
  • Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
  • Scatter several pieces of the angel food cake over lemon mixture.
  • Continue alternating lemon mixture and cake until all is used.
  • Cover with plastic wrap and foil.
  • Refrigerate 1-2 days before serving.
  • Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
  • In a small bowl, whip 1 cup cream and powdered sugar until stiff.
  • Frost top and sides of molded cake with whipped cream.
  • Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.

Nutrition Facts : Calories 334.9, Fat 18.9, SaturatedFat 12.4, Cholesterol 60.2, Sodium 138.2, Carbohydrate 39.9, Fiber 0.6, Sugar 33, Protein 3.6

There are no comments yet!