Hol­i­day Snowflake Cake

Taste of Home - - Mixing Bowl -

This old-fash­ioned cake may re­mind you of some­thing your mom or grand­mother used to bake. Such a pretty dessert would be a fit­ting and mem­o­rable end for any hol­i­day meal. —Lynne Peter­son, Salt Lake City, UT Prep: 40 min. • Bake: 15 min. + cool­ing • Makes: 12 serv­ings 2 large eggs plus

4 large egg yolks

1¹ ₂ cups sugar

1 cup whole milk

¹ ₂ cup but­ter, cubed

2¹ ₂ cups all-pur­pose flour 1 Tbsp. bak­ing pow­der

1 tsp. vanilla ex­tract

¹ ₂ cup chopped nuts, op­tional

FROST­ING 1³ ₄ cups sugar

¹ ₂ cup wa­ter

4 large egg whites

¹ ₂ tsp. cream of tar­tar 1 tsp. vanilla ex­tract 2 cups sweet­ened

shred­ded co­conut

1. 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 the egg mix­ture al­ter­nately with milk mix­ture. Beat un­til well mixed. Add vanilla. Fold in nuts if de­sired.

2. Pour the bat­ter into three greased 9-in. round bak­ing pans. Bake at 350° un­til a tooth­pick in­serted in cen­ter comes out clean, 15-18 min­utes. Cool in pans 10 min­utes be­fore re­mov­ing to wire racks to cool com­pletely.

3. For the frost­ing, in a saucepan, com­bine sugar and wa­ter. Bring to a boil; cook over medium-high heat un­til a ther­mome­ter reads 244°.

4. Mean­while, beat egg whites and cream of tar­tar on high speed un­til foamy. Slowly pour hot sugar syrup over the egg whites while beat­ing con­tin­u­ously. Con­tinue beat­ing on high un­til stiff glossy peaks form, about 7 min­utes. Add the vanilla; beat un­til the frost­ing cools slightly and reaches the de­sired con­sis­tency.

5. Place one cake layer on a serv­ing plate; spread with ³₄ cup frost­ing. Sprin­kle with ¹₄ cup co­conut. Re­peat lay­ers. Top with re­main­ing cake layer. Frost top and sides of cakes with re­main­ing frost­ing; sprin­kle with re­main­ing co­conut.

1 piece: 376 cal., 12g fat (8g sat. fat), 97mg chol., 195mg sod., 62g carb. (45g sug­ars, 1g fiber), 5g pro.

Test Kitchen tip: If you live in a hu­mid area, the frost­ing may not set fully. Adding 1 tea­spoon meringue pow­der with the cream of tar­tar will help firm it up a lit­tle more. It’s best to frost the cake just be­fore serv­ing as the frost­ing may soften over time.

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