Snowball Cake II So Tasty

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Snowball Cake II

"These little snowballs ring a bell in me of wintertime."

Ingredients :

1 cup butter
2 cups white sugar
three half cups all-purpose flour
2 teaspoons baking powder
1/eight teaspoon salt
1 cup milk
half teaspoon vanilla extract
half of teaspoon lemon extract
5 egg whites
1 1/2 cups white sugar
2 egg whites
1 tablespoon mild corn syrup
1/four teaspoon cream of tartar
1/four cup water
1 teaspoon vanilla extract
4 cups flaked coconut

Instructions :

Prep : 40M	Cook : 24M	Ready in : 2H55M

Preheat oven to 350 stages F (175 levels C). Grease and flour a 9x13-inch pan. Sift collectively the flour, baking powder and salt. Set aside.
In a big bowl, cream together the butter and 1 half cups sugar until mild and fluffy. Beat within the flour aggregate alternately with the milk, blending just until integrated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
In a massive glass or metal blending bowl, beat five egg whites till stiff peaks form. Fold 1/3 of the whites into the batter, then quick fold in remaining whites until no streaks stay.
Pour batter into prepared pan. Bake in the preheated oven for 45 mins, or till a toothpick inserted into the middle of the cake comes out easy. Let cool in pan for 10 minutes, then turn out onto a twine rack and cool completely.
To make the Fluffy White Frosting: Combine 1 half of cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low pace of electrical mixer just until combined. Place over boiling water and beat continuously on high speed about three minutes or until gentle peaks form. Remove from warmness and vicinity over bloodless water. Add vanilla and beat a further three mins or until frosting is thick sufficient to unfold.
To make the snowballs: Cut cake into 2-inch squares. Trim corners of each rectangular, leaving rounded edges. Spread top and aspects with frosting. Sprinkle coconut generously over frosting.

Notes :

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