Snowy White Cake 1960 Recipes

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SNOWY WHITE CAKE 1960



Snowy White Cake 1960 image

Make and share this Snowy White Cake 1960 recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 45m

Yield 2 8 inch layers

Number Of Ingredients 9

2 cups unsifted all-purpose flour
3 teaspoons baking powder (Magic Brand)
1/2 teaspoon salt
2/3 cup butter or 2/3 cup solid stick margarine
1 1/3 cups fine granulated sugar
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Grease and flour 2 8 inch round cake pans.
  • Line bottoms with greased waxed paper.
  • Preheat oven 375 degrees.
  • Sift together the flour, baking powder, and salt.
  • Cream the butter, until fluffy and gradually add the sugar.
  • Continue beating until light and fluffy.
  • Combine the milk and vanilla together in a cup.
  • Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
  • Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
  • Fold in the stiff egg whites, folding until combined without deflating too much.
  • Pour into the pans equally, and evenly.
  • Bake 25 to 30 minutes, until a tester comes away clean.
  • Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.

SNOWBALL CAKE I



Snowball Cake I image

A no-bake dessert using a ready-made angel food cake and ingredients that can be easily found in any store. It looks like a large snowball when finished.

Provided by Gina Fletcher

Categories     Desserts     Cakes

Yield 16

Number Of Ingredients 9

1 (10 inch tube pan) angel food cake
6 cups frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
2 tablespoons lemon juice
1 cup white sugar
1 (10 ounce) package flaked coconut
2 (.25 ounce) packages unflavored gelatin
4 tablespoons water
1 cup boiling water

Steps:

  • Line a 4 quart round mixing bowl with parchment paper.
  • Break cake up into small bite-sized pieces.
  • Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
  • Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
  • Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
  • Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
  • Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g

SNOWY VANILLA CAKE WITH CREAM CHEESE BUTTERCREAM RECIPE



Snowy Vanilla Cake with Cream Cheese Buttercream Recipe image

The Big White Cake has been a tradition at Southern Living since 1995. Each year, our readers (as well as the staff) eagerly anticipate the December issue, anxious to bake and enjoy this show-stopping dessert. This year's fabulous cake really raises the bar; not only is it incredibly delicious, but the eye-catching Cake Ball Ornaments make it almost too pretty to eat. Cake flour, egg whites, and a generous amount of vanilla extract make these layers light, tender, and aromatic. Save time by baking the cake layers in advance; freeze them until you are ready to assemble the cake. We've topped this year's white cake with Cream Cheese Buttercream. You can easily manipulate the frosting into fun petals (shown here) or a more traditional smooth finish. Don't forget the show-stopping Cake Ball Ornaments when finally displaying your cake.

Provided by @MakeItYours

Number Of Ingredients 16

2 1/4 cups granulated sugar
1 1/4 cups salted butter, softened
7 large egg whites, at room temperature
3 1/2 cups cake flour, plus more for pans
4 teaspoons baking powder
1/2 teaspoon salt
1 cup water
2 teaspoons vanilla extract
Vegetable shortening
1 (8-oz.) pkg. cream cheese, softened
1 cup salted butter, softened
2 (16-oz.) pkg. powdered sugar
2 tablespoons whole milk
2 teaspoons vanilla extract
1/4 teaspoon salt
Cake Ball Ornaments

Steps:

  • Preheat oven to 350°F. Beat sugar and butter at medium speed with a heavy-duty stand mixer until fluffy, 3 to 5 minutes. Gradually add egg whites, one-third at a time, beating well after each addition. Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture. Stir in vanilla extract. Pour batter into 3 greased (with shortening) and floured 9-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 19 to 21 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes. Beat cream cheese and salted butter with an electric mixer on medium speed until smooth. Gradually add powdered sugar, whole milk, vanilla extract, and salt, and beat until smooth. Increase speed to medium-high, and beat until light and fluffy. Spread Cream Cheese Buttercream between layers and on top and sides of cake. To Pipe Frosting Petals: Spoon the frosting into a piping bag fitted with a 1/2-inch round tip. Pipe a column of 5 (1-inch) dots of frosting down the side of the frosted cake. (The dots should touch.) Place a 1-inch-wide spatula on the center of the first dot. Drag frosting outward, making a petal-like shape. Repeat with remaining 4 dots, wiping spatula clean after each use. Pipe a second column of dots on top of the swiped edges, and drag the frosting outward. Repeat, covering the entire cake, ending with 1 column of dots. Top the cake with Cake Ball Ornaments.

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