Sometimes you just need to let your hair down and have some fun. Going over-the-top with baking sure brings a lot of pleasure to the people in my house! That’s why I made this cake: layers of vanilla sponge cake and fluffy pink, homemade marshmallow, enveloped by luxurious, toasted Italian meringue. And when you cut into it, it wobbles like a jelly bomb but delivers a perfect slice of sweet, fluffy happiness.
This cake will delight kids and adults alike with its hidden pillowy, marshmallow layers. Change the colour of the marshmallow to suit your mood or make a rainbow effect with various different colours on top of each other. To cut the sweetness, you can substitute the berry jam layer with your favourite tangy cream cheese frosting.
Note: This cake will take at least three hours to make, so do it when you are not rushed and in the mood for some awesome fun in the kitchen!
Serves 10 to 12
- 4 Eggs
- 300ml (250g) Caster sugar
- 500ml (280g) Cake flour
- 15ml Baking powder
- A pinch of salt
- 250ml Milk
- 100g Butter
- 5ml Vanilla essence
- Pre-heat oven to 180C. Grease and/or line two 20cm round cake tins, preferable loose-bottomed.
- Beat eggs and sugar until light and fluffy.
- Sift flour, baking powder and salt together, then fold into egg mixture.
- Heat milk and butter until the butter is melted, but don’t let it boil. Add vanilla, then fold into flour and egg mixture.
- Pour batter into lined cake tins and bake for 25 to 30 minutes until cooked and golden brown.
- Remove from oven and cool on wire racks. Cut horizontally into halves when cool.
- 310ml (1 1/4 cup) Water
- 30ml Powdered gelatine
- 500g Caster sugar (superfine)
- A few drops red food colouring (or the colour of your choice)
- 5ml Rosewater (or 5 ml vanilla extract/the essence or flavour of your choice)
- Spray two 20cm loose-bottomed cake tins with non-stick cooking spray and line it with non-stick baking paper (I use the same tins as for the cake layers).
- Mix 125ml water and the gelatine in a cup, then leave to sponge for five to ten minutes.
- In a small sauce pan, heat 185ml water to boiling point, then add the sponged gelatine and stir over low heat until the gelatine has dissolved completely. Remove from the heat (do not boil).
- In the bowl of your stand mixer, add the caster sugar. Now add the warm gelatine mixture from the stove all at once. Whisk on high speed for seven minutes, then add your colouring and rosewater or extract and whisk for another minute. The mixture should be very thick and glossy.
- Working quickly, transfer the mixture evenly into the two cake tins, then use a spatula to edge it into the corners and smooth the tops. Cover with cling film and let it set on your counter for one hour to set.
- 300g Caster sugar
- 100ml Water
- 4 XL Egg whites
- Place the caster sugar and water in a small saucepan. Bring to a boil over high heat, swirling it around in the beginning to melt the sugar evenly. As soon as it comes to a rapid boil, set a timer for five minutes.
- In the meantime, start whisking your egg whites until they form stiff peaks form. As soon as the syrup is ready, remove it from the heat and, with the whisk running on medium-high speed, pour the syrup in a small but steady stream until everything is incorporated. The mixture will be very hot. Continue whisking for about ten minutes until the mixture has cooled to room temperature. Set aside until ready to use.
- 3 to 4 Sponge cake layers
- 1 Small jar berry jam (or cream cheese icing)
- 2 Marshmallow layers
- Italian meringue
- Place the first layer of cake on a cake stand or plate. Spread with a thin layer of jam, then top with a layer of marshmallow (remember to remove any baking paper). Repeat with more cake, jam and marshmallow – end with a layer of cake.
- Use a very sharp knife the trim the side evenly.
- Spread/cover all around with a generous layer of Italian meringue, then use a knife or spoon to make playful tufts. Carefully toast with a kitchen blowtorch until golden brown.