Snowflake Cake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
2 each: Eggs, plus 4 eggs yolk
Frosting,
1 1/2 cup: Sugar,
1 3/4 cup: Sugar,
1 cup: Milk,
1/2 cup: Water,
1/2 cup: Butter or margarine,
4 each: Egg whites,
2 1/2 cup: All-purpose flour,
1/2 tsp: Cream of tartar,
1 tbsp: Baking powder,
1 tsp: Vanilla extract,
1 tsp: Vanilla extract,
2 cup: Coconut flakes,
1/2 cup: Chopped nuts, optional
Directions:
In a mixting bowl, beat eggs, yolks and sugar until light and fluffy,
about 5 minutes. in 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 three greased 9 inch round pans.
Bake at 350 deg. for 15 to 18 minutes or until the cake in done. Cool
in pan 10 min. before removing. For frosting in a saucepan, bring
sugar and water to a boil. Boil 3-4 minutes or until a candy
thermometer reads 242 deg. (firm ball stage). Meanwhile beat egg
whites and cream of tartar in a mixing bowl until foamy. Slowly pour
in hot sugar mixture and continue to beat on high for 6 to 8 min. or
until stiff peaks form.Add vanilla. Frast the tops of two cake layers
and sprinkle with coconut; stack on a cake plate with plain layer on
top. Frost sides and top of cake; sprinkle with coconut. Refrigerate
for several hours. Yield 16 servings.
Recipe By : Taste Of Home
Source from luhu.jp
about 5 minutes. in 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 three greased 9 inch round pans.
Bake at 350 deg. for 15 to 18 minutes or until the cake in done. Cool
in pan 10 min. before removing. For frosting in a saucepan, bring
sugar and water to a boil. Boil 3-4 minutes or until a candy
thermometer reads 242 deg. (firm ball stage). Meanwhile beat egg
whites and cream of tartar in a mixing bowl until foamy. Slowly pour
in hot sugar mixture and continue to beat on high for 6 to 8 min. or
until stiff peaks form.Add vanilla. Frast the tops of two cake layers
and sprinkle with coconut; stack on a cake plate with plain layer on
top. Frost sides and top of cake; sprinkle with coconut. Refrigerate
for several hours. Yield 16 servings.
Recipe By : Taste Of Home
Source from luhu.jp