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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
Icing:
200 g
butter
400 g
Icing sugar
2-4 tbsp
cream/milk
1 tsp
vanilla essence
To decorate:
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
Icing:
7.05 oz
butter
14.1 oz
icing sugar
2-4 tbsp
cream/milk
1 tsp
vanilla essence
To decorate:
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.
For the 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.
To assemble:
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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