Ingredients
200g butter (room temperature)
1&1/4 cup of castor sugar
3 large eggs
1 tbsp vanilla essence
2 cups sifted cake flour
1 cup of milk
1/4 cup orange juice
1/4 cup water
2 tspn baking powder
1 cup apricot Jam
1 tsp vanilla essence
1 drop of Crimson Pink food colouring
Fine coconut
1/2 cup warm water
For cream filling or topping
250ml fresh whipping cream
1 tbsp vanilla essence
2 tbsp icing sugar
Method
With electric mixer, whisk butter for a minute, add the sugar and beat until light and creamy – about 2-3 minutes.
Add one egg at a time and whisk, add vanilla essence, mix, now add the milk, orange juice and water and mix for a few seconds.
Add the dry ingredients, flour and baking powder and mix in with spoon or spatula till just combined.
Bake in greased
muffin pans for 15 minutes on 180°C, cool off completely and remove.
You can also bake in cupcake holders in the muffin pans and remove the cupcake holders after the cakes has been cooled.
In a bowl add the jam, warm water and pink food colouring, vanilla essence and stir until smooth.
In a separate bowl put in the fine coconut.
For the vanilla cream filling: Pour all the cream, icing sugar and vanilla essence into a chilled bowl, whisk with electric mixer until stiff peaks form. Do not over whip.
Next, take the cakes and dip into the jam mixture and ensure all sides are covered with the jam syrup.
Now dip the cakes quickly and gently into the coconut.
Next, cut the little cakes each in half and pipe the cream on top of each individual cake’s bottom half, place top half of small cake on top of the piped cream.
Snowball done. Or pipe cream on top of the Snowball.
Tip: Take any left over coconut and grate in some white chocolate and sprinkles all over the snowball and cream.
Delicious.
(Recipe: Cape Malay Cooking with Fatima Sydow)
