Snow Queen Layer Cake
By OcadoLife
Published on 16 October 2024
Looking for a cake with wow factor? Chef and food writer Liberty Mendez created our
showstopping Snow Queen Layer Cake. “Every celebration needs a decadent centrepiece and this cake has it all – a light genoise sponge, rich, boozy buttercream and lots of sparkle. It goes down a treat with a glass of fizz. If you’d prefer to make it alcohol free, simply omit the liqueur or replace with your choice of flavoured syrup: try hazelnut, caramel or gingerbread.”Time and servings
1 hr 30 minsTotal time
16Servings
45 minsPrep time
45 minsCooking time
Ingredients
- large eggs, plus 3 large egg whites
- 350g caster sugar
- 100g plain flour
- 30g cornflour
- 60ml vegetable oil
- 140ml cream liqueur (optional)
- 300g unsalted butter, cubed, soft
- 1 tsp vanilla bean paste
- 2 tsp almond extract
- 20g silver leaf flakes (or decorations of your choice)
- 20g gold leaf flakes (or decorations of your choice)
- 2 tbsp metallic sprinkles (or decorations of your choice)
- 2 sparklers (optional)
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 3 and line the bases of 2 deep 20 cm cake tins with baking paper (don’t grease or line the sides as the delicate sponge needs friction to rise).Step 2
Crack the 5 eggs into a large bowl, add 125g sugar and beat with an electric whisk for 5 mins on the lowest speed to create a thick and frothy stable foam. Increase the speed to high and whisk for 4-5 mins more, until pale and at least doubled in volume.Step 3
Sift the flour and cornflour into the bowl, then continue whisking to make a smooth batter, being careful not to knock out too much air.Step 4
Put the oil into a jug or bowl and stir in 4 tbsp of the batter – this will make it easier to incorporate. Gradually pour the oil into the batter, folding it in gently until combined.Step 5
Divide the batter evenly between the tins and bake for 30 mins, until a skewer inserted comes out clean.Step 6
Remove from the oven; run a small knife or palette knife around the outside of the cake to loosen from the tin. Brush 40ml of the liqueur (if using) evenly over the warm sponges, then leave to cool completely in the tin.Step 7
To make the swiss meringue buttercream, fill a small pan with 3cm water; bring to a simmer over a medium heat. Put the 3 egg whites and remaining 225g sugar into a heatproof bowl, set over the pan (don’t let the water touch the bowl) and stir with a balloon whisk or spatula for 4 mins, until the sugar has dissolved.Step 8
Remove from the heat and beat with an electric whisk for 4 mins on high, until you have a thick meringue. Gradually add the cubed butter, 1 tbsp at a time, whisking until completely incorporated before adding the next, until you have a thick buttercream. Be patient – it may not thicken until the last spoonful (about 4 mins or so).Step 9
Whisk in the vanilla, almond extract and remaining 100ml liqueur (if using) until combined. Set aside until ready to decorate.Step 10
To assemble, place 1 sponge onto a serving board or plate and top with a third of the buttercream, spreading it out in an even layer. Sandwich with the second sponge, then cover the cake top and sides with more buttercream.Step 11
Decorate as you like or, to create a wavy texture (as pictured), apply any remaining buttercream in ‘blobs’ at random intervals over the cake, and spread them out a little with a palette knife. Apply a mixture of gold and silver leaf, then add metallic sprinkles and finish with sparklers if you fancy!