Marshmallow Cake
Every morsel is a journey back to simpler food.
35 - 40 mins 
Makes 2 
INGREDIENTS
Metric
Imperial
- 225 g butter
- 225 g castor sugar
- 225 g SASKO SELF–RAISING WHEAT FLOUR
- 4 large eggs
- 1 tbsp vanilla essence
- 200 g butter
- 400 g Icing sugar
- 2-4 tbsp cream/milk
- 1 tsp vanilla essence
- 350 g mini marshmallows
- 7.94 oz butter
- 7.94 oz castor sugar
- 7.94 oz SASKO SELF–RAISING WHEAT FLOUR
- 4 large eggs
- 1 tbsp vanilla essence
- 7.05 oz butter
- 14.1 oz icing sugar
- 2-4 tbsp cream/milk
- 1 tsp vanilla essence
- 12.35 oz mini marshmallows
METHOD
- Preheat the oven to 180°C
- Grease 2 x 22cm cake tins and line the bottoms with baking paper.
- Put the butter into a bowl and beat for a minute until softened, add castor sugar and beat for a further 3 minutes until light and fluffy.
- Add the vanilla essence then add the eggs, one at a time, beating until well combined.
- Sift the SASKO SELF–RAISING WHEAT FLOUR and, using a spatula or a metal spoon, delicately fold the SASKO SELF–RAISING WHEAT FLOUR into the egg/butter mixture until you have a smooth cake batter.
- Pour equal amounts of batter into each cake tin and bake for 20 mins.
- Allow to cool for 5 mins in the cake tins before removing and placing on a cooling wrack.
- They must cool completely before icing.
- Beat the butter in bowl for a minute until softened, then add the icing sugar and beat until well combined.
- Add essence and 2 tbsp cream/milk and beat for a further minute or two until you have a smooth, soft, silky icing.
- If the icing is too thick, add the other 2 tbsp milk/cream.
- Remove the baking paper from the bottoms of the cakes and place the first cake onto a plate/cake stand.
- Top with a little icing and place the second cake on top.
- Use the remaining icing to cover the cake.
- Whilst the icing is still soft: Starting on the bottom edge, place the marshmallows one at a time around the cake in rows.
- Repeat until you have covered the cake completely.
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