Empty My Fridge
Cremora Snowball Sheet Cake
Ingredients
- Cremora Snowball Sheet Cake
- Flour3 ½ cups
- Sugar1 ½ cups
- Cremora Original1 ¼ cups
- Vegetable oil⅔ cups
- Condensed milk½ cans
- Lemon¼ cups
- Food colouring½ tsp
- Coconut
Instructions
- Preheat the oven to 170°C fan-assist. Line the base of a 20cm x 30cm rectangular tin with baking paper and spray the sides with non-stick spray.
- In a large bowl, sift the self-raising flour, sugar and ¼ cup Cremora Original, and mix until well combined.
- Add the vegetable oil and 2 cups water and whisk to a smooth batter. Don't over-whisk. Spread the batter evenly in the tin.
- Bake for 25-30 minutes, until a toothpick inserted in the centre comes out clean. Cool on a wire rack or in the tin.
- Whisk the remaining 1 cup Cremora Original with ¼ cup water until combined. Add the condensed milk and whisk with an electric beater for 3-5 minutes until thick and airy. Keep whisking while slowly adding the ¼ cup lemon juice over about 5 minutes, until the icing thickens. Whisk in the pink colouring to get a pastel pink.
- Spread the icing generously over the cooled cake and sprinkle with desiccated coconut.
- Cut into squares and serve.
Summarized from Foodies of South Africa's video. Watch it for the details.
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