Could anything sparkle with more Christmas cheer than this Angel snow-globe cake with brandy-butter icing? This divine dessert is nothing short of heavenly. Light, sweet, and beautiful, it’s a real showstopper. Happy holidays!
Angel snow-globe cake with brandy-butter icing
- 12 egg whites, at room temperature
- 5ml (1 tsp) cream of tartar
- 275g castor sugar
- 5ml (1 tsp) vanilla extract
- 150g cake flour
- 1,25ml (¼ tsp) cinnamon
- 1,25ml (¼ tsp) ground ginger
- 1,25ml (¼ tsp) mixed spice
- 170g butter, softened
- 255g icing sugar, sifted + extra, to dust
- 60ml (¼ cup) brandy
- gold-wrapped chocolate balls/sweets of you choice, to fill
- angel and glass dome, to decorate
Preheat the oven to 180°C. For the cake, place the egg whites and cream of tartar in an electric mixer and whisk to soft peaks. Gradually add half of the castor sugar and all of the vanilla and whisk until glossy and thick.
In another bowl, sift together the flour, spices and remaining sugar twice, then gently fold through the egg-white mixture. Spoon into a large angel-food/chiffon cake tin and smooth the top with a palette knife. Bake until the cake comes away from the sides and a skewer inserted in the centre of the cake comes out clean, 30 minutes.
Remove from oven, turn the cake tin upside down onto a wire rack and allow to cool, 1 hour. Remove the cake from the tin, using a sharp knife if necessary, and set aside.
While the cake is cooling, make the icing by whipping the butter, icing sugar and brandy together until light and fluffy.
To assemble the cake, place it on a cake stand then fill the middle with the chocolate balls or sweets. Ice the top with the brandy-butter icing then dust liberally with icing sugar. Place an angel decoration in the centre and cover with a glass dome to serve. Dust again with icing sugar to create a snow-like effect.
Cook's tip: Many florists and decor shops stock glass domes but, if you can’t find one, simply use an upturned round tumbler or glass cloche to create the same effect.