Snow Time

Snow is in the forecast and my children are all excited about it. For a child, snow is a magical thing. It comes from the sky, softly coating the scenery, blurring the rough edges, giving a beautiful sparkle to the horizon. And if enough comes, it also magically closes school! Plus, you can play in it for hours. Sledding, snowmen, snow forts, snowball fights and snow angels can keep children outside until their noses are red and their toes are numb.

For an adult, snow is something else altogether. Snow in the forecast means things like pipes freezing, commuting hassles, and shoveling sidewalks. Somehow with all of the grownup responsibilities, the magic leaks away, and that's a sad thing.

For everyone who passionately hates snow, I wish I could send you three things.

1) Someone to come shovel your walk and driveway for you.

2) My son, for whom snow and Christmas are inextricably tied (even though a white Christmas around here is as common as snake's eyebrows). He almost bursts with excitement when he sees the first flakes falling because that means it must be Christmas.

3) This beautiful cake. It's an ode to snow - white, pristine, beautiful. But it's also delicious. Vanilla and white chocolate combine for a fragrant, sweet flavor in every bite. Have a piece and you might not feel quite so cranky about that hose that you forgot to disconnect.


Snowdrift Vanilla Bean Cake
- adapted from Sky High, Irresistible Triple-Layer Cakes

3 cups cake flour
2 cups sugar
4-1/2 tsp baking powder
1/2 tsp salt
1 whole vanilla bean, split in half lengthwise
2 sticks plus 2 Tbsp (9 oz) unsalted butter, at room temperature
1-1/3 cups milk
5 egg whites
1 Tbsp vanilla extract
White Chocolate Buttercream (recipe follows)
White chocolate curls, for garnish

1- Preheat the oven to 350 deg. F. Butter the bottoms of three 8-inch round cake pans. Line each with a round of parchment and butter the parchment.

2- In a large mixer bowl place the flour, sugar, baking powder, and salt. With the mixer on low, combine well.

3- With the tip of a small knife, scrape the seeds from inside the vanilla bean into the bowl. Reserve the outer pod to make vanilla sugar*. Add the butter and 1 cup of the milk and mix to blend. Raise the mixer speed to medium and beat until the batter is light and fluffy, about 2 minutes.

4- In a separate bowl, whisk the egg whites with the vanilla extract and the remaining 1/3 cup milk. Add this to the batter in 2 to 3 additions, scraping down the bowl well and mixing only to incorporate. Divide the batter among the 3 prepared pans.

5- Bake for about 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Place the pans on wire racks to cool for 10 minutes, then invert the pans on the racks, remove the pans and the parchment paper, and cool completely, about 1 hour.

6- To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread 2/3 cup of the White Chocolate Buttercream evenly over the layer. Repeat with the second layer, then top with the final layer. Using the remaining buttercream, frost the sides and top of the cake. Garnish with white chocolate curls.

White Chocolate Buttercream (makes about 5 cups)

3 egg whites at room temperature
4 oz. good-quality white chocolate
1 cup sugar
1/4 cup water
3 sticks (12 oz) unsalted butter, at room temperature, cut into 2-3 Tbsp chunks

1- Put the egg whites in the bowl of an electric mixer and set the mixer up for use with a whisk attachment. Melt the white chocolate about halfway in a double boiler over simmering water. Remove from the heat, stir until smooth, and set aside to cool.

2- In a small heavy saucepan combine the sugar and water. Set it over medium heat and stir to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage, 238 deg. F on a candy thermometer.

3- Immediately start beating the egg whites on medium-low speed. Slowly add the syrup in a thin stream, taking care not to hit the beaters. Continue to whip until the mixture is body temperature and a stiff meringue has formed.

4- Reduce the speed to low and add the butter 2 to 3 Tbsp at a time. When all of the butter is incorporated, beat on medium speed until the frosting appears to curdle. Continue to whip, and it will suddenly come together. At this point, add the melted white chocolate and mix well.

* To make vanilla sugar, place the scraped vanilla bean pod in a jar and cover it with sugar. Let it sit a week, and the sugar will become wonderfully fragrant. Use it for baking or as an indulgence in your tea or coffee.