Holiday Snowflake Cake
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.