Recipe for Snow Cake
This light and fluffy snow cake recipe features a delicate sponge, whipped cream filling, and a snowy coconut topping. Perfect for holidays, tea time, or a light dessert.
Ingredients
For the Cake:
4 large eggs (room temperature)
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
2 tbsp unsalted butter, melted
For the Filling and Topping:
1 cup heavy cream (whipped until stiff peaks form)
1/2 cup desiccated coconut or powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.In a large mixing bowl, beat eggs and sugar for 5–7 minutes until pale and fluffy. Stir in the vanilla extract.In a separate bowl, sift flour, baking powder, and salt, then gently fold into the egg mixture.Warm milk and butter just until hot, then fold into the batter. Be careful not to deflate it.Pour the batter into the prepared pan and bake for 25–30 minutes, or until the top springs back when gently touched.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.Slice the cooled cake horizontally into two layers.Spread whipped cream on the bottom layer and sandwich with the top.Frost the top with the remaining cream and sprinkle with desiccated coconut or icing sugar for the snowy finish.
Notes
- For a lemon twist, add 1 tsp lemon zest to the batter.
- Use raspberry jam or chocolate whipped cream for variation.
- For a vegan version, use flax eggs and coconut whipped cream.