Snow white cake

10 servings
25 min
45 min


Number of serving: 10
7 TBSP sugar - 90 g

7 TBSP oil 7 TBSP milk

pinch of salt

1 egg

1 teaspoon baking soda dissolved in 1 TBSP lemon juice or another acid

flour as much as you need to make a soft, smooth, pliable dough

For the filling:

1 liter milk, which is like 4.5 cups

15 TBSP sugar

10 TBSP flour

1 teaspoon good vanilla extract

pinch of salt

250 gr butter or 2 sticks

the zest of one lemon or any other citrus zest you like

juice of half of lemon

coconut or powder sugar for topping


  • For the dough sheets:
    - dissolve the baking soda in 1 TBSP lemon juice and place in a large bowl where you can knead the dough a bit (the baking soda is the ingredient that will help this dough become soft)
    - add the milk, oil, egg, salt, sugar and a little bit of the flour and keep adding as you go until all of it is incorporated and the dough is pliable and smooth.
    - divide the dough in 3 equal pieces and preheat the oven to 350 F
    - choose your baking sheet and if it has rims, turn it upside down as you will not be able to remove the baked dough from it easily
    - roll the dough to a rectangle with the dimensions 9 by 11 inches
  • - as you stretch and roll the dough, you may experience difficulty as the dough does not have much if any gluten formed, unlike the yeast doughs, but don't panic, just pinch together and any pieces that may break
    - I used aluminum foils to roll my dough onto and it was easy to just transfer them that way to the baking sheet
    - bake for 5 to 7 minutes and keep a close eye on the dough as it can burn easily
    - have a wet towel ready to cover the dough for when you remove it from the oven
    - repeat with the remaining 2 pieces of dough and make sure they are covered with a wet towel and stacked on each other
    - let them cool and let's get to the filling part
  • For the filling:
    - place the milk, salt and sugar in a saucepan that does not burn or simply choose the microwave option and place the milk and sugar in a microwave safe bowl, and bring to a boil.
    - remove 1 cup of the boiling milk and to that cup add the flour and cornstarch and stir to combine, and then transfer back to the milk saucepan or bowl
  • - if using the microwave, cook it in 30 sec increments so you don't end up with a solid block of filling, and make sure you stir really well in between cooking sessions
    - your goal is to thicken the mixture
    - now let it cool down put it in the fridge and stir every now and then to help it cool more easily
  • - when cool, add the butter, one small piece at the time so you avoid any curdling
    - this is a time when you should use your electric mixer or a wire whisk
    - when the butter has been fully incorporated, add the lemon zest, some lemon juice and the vanilla extract
    - you are now ready for the assembling:
    *choose a baking sheet with rims and lay the first piece of dough (keep in mind that the finished cake can go up to 2 inches height )
  • Spoon 1/3 of the filling and level it nicely
    * top with your 2nd piece of dough, followed by another 1/3 of the filling
    * now lay over the last piece of dough and top it with the remaining filling and top with coconut.


Snow White Cake, photo 1
Snow White Cake, photo 2
Snow White Cake, photo 3
Snow White Cake, photo 4
Snow White Cake, photo 5


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