Vanilla Snow Cake

November 7, 2012 3:48 pm in Recipes by Lynn Hill - Founder of Clandestine Cake Club

 

I hope you’re a fan of Vanilla, because this very simple cake is full of it.

Vanilla Snow Cake 

Ingredients

For the cake

250g butter, softened

250g  Caster sugar, Vanilla caster sugar is best for flavour

2 teaspoons Vanilla paste or extract

4 medium eggs

250g self raising flour, sifted

1 tablespoon milk ( optional)

 

Frosting

200g Butter, softened

100g icing sugar, sifted

1tsp Vanilla paste or extract

300g Full Fat cream cheese, straight  from the fridge

 

Topping and Filling 

2 ready made meringue nests from M & S, crushed

Method

Preheat the oven to 190c/ Fan170c/ gas mark 5. Grease and line 2 x 20cm sandwich tins.

  • Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with the final egg to help prevent curdling. Add the vanilla paste.

  • Slowly sift in the flour and gently fold in until combined. If the mixture looks a little stiff, add a tablespoon or so of milk to loosen it and reach a dropping consistency. Divide the mixture between the cake tins, spreading it evenly.

  • Bake for 15 – 20 minutes or until a skewer inserted into the centre comes out clean and the tops spring back when gently pressed. Remove from the oven and allow to cool in the tins for 5 minutes, then turn out on to a wire rack to cool completely.

  • Make the frosting.

    Beat the butter and icing sugar together until light and creamy, then add the vanilla paste and mix well. Finally, beat in the cream cheese until well combined. If your frosting seems too thin, add a little extra sifted icing sugar.

  • To assemble your cake.

    Spread just under one third of the frosting on top of one of the cakes and add half the crushed meringue, place the second cake on top. Then do a very thin layer of frosting all over the top and sides of the cake, this is called a crumb coat and place in the fridge for about an hour to firm up a little, this will make it easer to add the rest of the frosting.

  • Take your cake out of the fridge and cover the cake evenly with the remaining frosting. Only when you are ready to serve do you cover the top with the remaining crushed meringue nest.  After a while the meringue will begin to take up moisture from the frosting turning it into a squidgy marshmallow, a bit like slushy snow, and no-one likes slushy snow.

    ps I’m a fan of Yorkshire Gold, can’t you tell :-)