Making A Snowcake

Serves 10 slices

Ingredients

Gingerbread Sponge:

• 150g (5.3 oz) plain flour
• 1 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 100g (3.5 oz) unsalted butter, softened
• 100g (3.5 oz) soft brown sugar
• 2 large eggs
• 2 tbsp black treacle (or molasses)
• 2 tbsp milk

Madeira Sponge:

• 150g (5.3 oz) self-raising flour
• 25g (0.9 oz) plain flour
• 150g (5.3 oz) unsalted butter, softened
• 150g (5.3 oz) caster sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• 1 tbsp milk

Salted Caramel Sauce:

• 200g (7 oz) granulated sugar
• 120ml (4 fl oz) double cream
• 90g (3.2 oz) unsalted butter, diced
• 1/2 tsp sea salt

Vanilla Frosted Icing:

• 200g (7 oz) unsalted butter, softened
• 400g (14 oz) icing sugar, sifted
• 2 tbsp milk
• 1 tsp vanilla extract

Decoration:

• Edible sugar decorations (stars, snowflakes, or gingerbread shapes)

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Equipment Needed

• 2 x 20cm (8-inch) round cake tins
• Parchment paper
• Mixing bowls
• Electric hand or stand mixer
• Spatula
• Wire rack
• Saucepan
• Heatproof bowl
• Piping bag and nozzle (optional)
• Offset spatula
• Cake board or serving plate

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Preparation and Cooking Times

• Preparation Time: 40 minutes
• Cooking Time: 35 minutes
• Cooling and Assembly Time: 1 hour
• Total Time: 2 hours 15 minutes

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Method

1. Prepare Cake Tins:

• Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
• Grease and line two 20cm round cake tins with parchment paper.

2. Make Gingerbread Sponge:

• Sift the flour, baking powder, and spices into a bowl.
• Cream the butter and brown sugar until light and fluffy.
• Beat in eggs one at a time, followed by black treacle.
• Fold in the dry ingredients alternately with the milk.
• Pour the batter into one prepared tin and level the surface.

3. Make Madeira Sponge:

• Cream the butter and caster sugar until pale and fluffy.
• Beat in eggs one at a time, then mix in vanilla extract.
• Fold in the flours alternately with the milk.
• Pour the batter into the second prepared tin and level the surface.

4. Bake Cakes:

• Bake both cakes for 30–35 minutes or until a skewer inserted into the center comes out clean.
• Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

5. Make Salted Caramel Sauce:

• Heat sugar in a saucepan over medium heat, stirring until melted and amber-colored.
• Add butter and whisk until combined.
• Slowly whisk in cream (be cautious of steam) and cook for 1–2 minutes.
• Stir in sea salt and let cool.

6. Make Vanilla Frosted Icing:

• Beat butter until creamy. Gradually add icing sugar and beat until fluffy.
• Add vanilla and milk, then beat until smooth.

7. Assemble the Cake:

• Place the gingerbread sponge on a cake board. Spread salted caramel sauce on top.
• Add Madeira sponge as the second layer.
• Spread a thin crumb coat of vanilla icing over the entire cake. Chill for 15 minutes.
• Apply the remaining icing evenly with an offset spatula.

8. Decorate:

• Attach sugar decorations as desired using a small amount of icing as glue.
• Chill for 30 minutes before serving.

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Nutritional Information (Per Slice, Approximate)

• Calories: 550 kcal
• Protein: 5g
• Fat: 32g
  • Saturated Fat: 20g
• Carbohydrates: 62g
  • Sugars: 49g
• Fiber: 1g
• Sodium: 210mg