Snowball Cake is a beloved Latin American dessert that combines the airy lightness of angel food cake with a tangy citrus gelatin mixture and rich whipped cream. The cake is broken into pieces and layered with the creamy, orange-lemon flavored filling, then chilled until set. Topped with additional whipped cream and generously coated in shredded coconut, it resembles a snowball and offers a delightful contrast of textures. This no-bake treat is perfect for parties, holidays, or any occasion where you want to impress guests with a make-ahead dessert that tastes fresh and homemade. It is simple to assemble, requiring no oven time, and allows the flavors to meld beautifully overnight.
Snowball Cake
Description
Snowball Cake is a beloved Latin American dessert that combines the airy lightness of angel food cake with a tangy citrus gelatin mixture and rich whipped cream. The cake is broken into pieces and layered with the creamy, orange-lemon flavored filling, then chilled until set. Topped with additional whipped cream and generously coated in shredded coconut, it resembles a snowball and offers a delightful contrast of textures. This no-bake treat is perfect for parties, holidays, or any occasion where you want to impress guests with a make-ahead dessert that tastes fresh and homemade. It is simple to assemble, requiring no oven time, and allows the flavors to meld beautifully overnight.Ingredients
Directions
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Sprinkle gelatin over cold water in a small bowl; let stand 5 minutes to soften.
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Stir in boiling water until gelatin is completely dissolved.
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Stir in orange juice, lemon juice, and sugar until sugar is dissolved.
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Refrigerate mixture, stirring occasionally, until it thickens to the consistency of raw egg whites (about 15-20 minutes).
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In a chilled bowl, whip 2 cups of the cream until stiff peaks form.
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Gently fold the whipped cream into the thickened gelatin mixture.
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Coat the sides of a 3-quart bowl or 10-inch tube pan with vegetable shortening and line with waxed paper.
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Break the angel food cake into 1-inch pieces.
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Layer half the cake pieces in the prepared bowl, then spread half the gelatin mixture over them.
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Repeat with remaining cake and gelatin mixture, pressing down gently.
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Cover and refrigerate for at least 6 to 8 hours, or overnight, until set.
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Unmold the cake by running a knife around the edge and inverting onto a serving plate.
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Whip the remaining 1 cup of cream until stiff.
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Spread the whipped cream over the top and sides of the cake.
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Press shredded coconut onto the cream to coat completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 444.4kcal
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 22.3g112%
- Cholesterol 66.0mg22%
- Sodium 33.4mg2%
- Total Carbohydrate 29.0g10%
- Dietary Fiber 2.2g9%
- Sugars 25.3g
- Protein 12.9g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh orange and lemon juice rather than bottled for a brighter flavor.
Ensure the gelatin mixture is sufficiently thick before folding in the cream; if it is too runny, the dessert may not set properly.
You can substitute toasted coconut for a nuttier flavor and crunch.
This dessert can be made a day in advance. Keep refrigerated until ready to serve.
Store leftovers covered in the refrigerator for up to 3 days.
