Ingredients for Frosty Snow Berry Cake
- Enriched Flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- 1 tablespoon lemon zest
- 1 cup milk
- 4 large egg whites
- Jellied Cranberry Sauce
- Light Corn Syrup
- Water
- Cream Of Tartar
- Vanilla
- Red Food Coloring
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How to Make Frosty Snow Berry Cake
- Preheat oven to 375°F (190°C). Grease and flour two 8-inch round layer pans.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter, 1 cup granulated sugar, and lemon zest until light and fluffy.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed with an electric mixer until just combined.
- In a clean bowl, beat the egg whites until soft peaks form.
- Gradually add the 1/2 cup granulated sugar to the egg whites, beating constantly until stiff, glossy peaks form.
- Gently fold the meringue into the batter until just combined.
- Fold in the cranberry sauce until evenly distributed.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Pink Fluffy Frosting:**
- In the top of a double boiler (or a heat-safe bowl set over a pan of simmering water), combine: 1 cup sugar, 1/4 cup cornstarch, pinch of salt, 1/2 cup water, 2 large egg whites, and 1/4 cup butter.
- Cook, beating constantly with a rotary beater or electric mixer, until the mixture thickens and forms stiff peaks.
- Remove from heat, and stir in 1 teaspoon vanilla extract and pink food coloring to reach desired shade.
- Beat until thick enough to spread.
- Once the cakes are completely cool, frost the top of one layer with the pink frosting, top with the second layer, and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
195g
Fat
16g
Carbs
24g
