Recipe by: Tahila
Tahila’s Marshmallow Surprise Raspberry and Vanilla Sponge Cake
Italian Meringue Buttercream
4 egg whites
Pinch cream of tartar
200g sugar
80g water
1tbsp Vanilla paste
450g Salted butter, softened
- Place the egg whites and cream of tartar into a stand mixing bowl
- Place the sugar and water into a saucepan. Heat and stir until the sugar is dissolved, then stop stirring
- Continue heating the sugar until it reaches 118’C
- Gently whip the egg whites until they’re foamy, then slowly pour the sugar syrup down the side of the bowl while the mixer is on
- Once all of the sugar is added, turn the mixer on to high speed and whip until stiff peaks have formed and the bottom of the bowl is cool
- Keep the mixer on medium speed and add in the butter a few tablespoons at a time until it’s all mixed in
- Colour and flavour the buttercream however you’d like
Marshmallow
24g Gelatine
120g water
200g sugar
110g glucose
60g water
- Place gelatine and 120g cold water into a mixing bowl and allow to bloom
- Combine sugar, glucose and 60g of water in a saucepan. Stir to dissolve the sugar then stop mixing. Heat it up until it reaches 118’C.
- Turn the mixer on and slowly pour the hot sugar down the side of the bowl to mix with the gelatine
- Once all the sugar is mixed in, turn up the speed and whip the mixture until it has stiff peaks
- Colour and flavour the marshmallows as desired.
- Pour the mixture into a lined tin with cornstarch and icing sugar. Alternatively, pipe the marshmallow onto a tray dusted with cornflour.
- Once set, use marshmallows on you cake
Raspberry Jam
200g Raspberries
150g Sugar
Juice of 1 lemon
- Place all of the ingredients into a saucepan and allow it to simmer until it has thickened and reached 104’C
- Allow to cool before using on your cake
Beat and Bake Sponge
180g flour
200g castor sugar
20ml Royal Baking Powder
125g Milk
150g Butter, softened
3 eggs
1tsp salt
1tbsp Vanilla Paste
- Make sure ALL of your ingredients are at room temperature.
- Place all of the ingredients into a mixing bowl and set speed to medium. Beat ingredients for 3 minutes.
- Colour batter in desired colours and place into 3x 8inch baking tins
- Bake at 150’C for 25 minutes or until a cake tester comes out clean.
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