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Snowflake Cake
Snowflake Cake is a modern American recipe for a classic white sponge cake with butter frosting and snowflake decorations that makes an excellent alternative Christmas cake or a New Year cake. The full recipe is presented here and I hope you enjoy this classic American version of: Snowflake Cake.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
8–10
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesUSA Recipes
Here is a spectacular looking American twist on the traditional Christmas cake. Being a white sponge cake, this is much lighter than the traditional fruit cake. I think this also makes an excellent New Year or Hogmanay cake.
Ingredients:
For the Cake:
450g (1 lb) fine cake flour
2 tsp baking soda
½ tsp sea salt
175g (3/4 cup + 2 tbsp) unsalted butter (at room temperature)
400g (2 cups) granulated sugar
3 eggs, separated
1 tbsp vanilla extract
500ml (2 cups) buttermilk
For the Snowflakes:
90g (3 oz) white chocolate
Silver decorating balls (dragées)
For the Icing (Frosting):
200g (1 cup) unsalted butter
450g (4 cups) powdered sugar, sifted
1 tbsp vanilla extract
1 tbsp whole milk
Pinch of sea salt
Method:
Grease and flour two 22.5cm (9 in) sponge cake pans and line the base of each pan with greaseproof (waxed) paper.
For the cake, sift together the flour, baking soda and salt into a mixing bowl. Cream together the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, beating thoroughly to combine after each addition. Beat in the vanilla then gradually work in the flour mix, alternating with the buttermilk, until the batter is just combined and smooth.
In a separate clean and dry bowl add the egg whites and beat until stiff peaks are just formed. Fold 1/3 of the beaten egg whites into the flour mix. Add the remaining egg whites and fold in with a metal spoon until just incorporated.
Divide the batter between the two prepared sponge pans then transfer to an oven pre-heated to 180ºC (350ºF) and bake for about 30 minutes, or until the top of the cakes are golden brown and spongy to a touch and a skewer inserted into the centre emerges cleanly.
Allow to cool for 20 minutes in the tin then loosen the sides with a sharp knife and turn out onto a wire rack. Allow to cool completely (about 3 hours) before removing the paper.
For the stars, line a baking tray with foil. Place the white chocolate in a sealable (ie Ziploc) plastic bag. Put this in a pan of hot water until the white chocolate has melted. Dry the bag then snip off one corner. Use the bag to pipe as many snowflakes as possible onto the foil-covered baking tray. Decorate the points with silver dragée balls then transfer to the freezer until needed.
For the icing (frosting) beat together the butter, sugar, vanilla, whole milk and salt until thoroughly combined, light and creamy.
To assemble: Place a dollop of frosting in the centre of a serving platter. Place the bottom layer of the cake on the platter, top side down. Using a narrow metal spatula, spread a third of the frosting over the bottom layer. Place the remaining layer on top. Spread the rest of the frosting over the top and sides of the cake. Remove the snowflakes from the freezer and gently peel off the foil. Be careful—these flakes are fragile. (Don’t worry if some of the tips break or chip; in a snow flurry, they’ll still look good.) Cover the top and sides of the cake with snowflakes.
Transfer the cake to the refrigerator and chill for at least an hour to ensure the icing is set.
If you are serving the cake on the day it is made, keep it at a cool room temperature after chilling. To cut, use a sharp, thin-bladed knife. Dip the knife into hot water before cutting to prevent the frosting from sticking. Insert the point of the knife into the cake’s centre. Cut, using an up-and-down motion, pulling the knife toward you.
Note: This cake can also be prepared as cupcakes.
