Toasted Marshmallow Strawberry Cake
Super sweet Strawberry cake made with Milki and lots of love.
Preheat the oven to 180°C.
Lightly butter and flour two round baking pans and set aside.
In a bowl, whisk together the flour, baking powder, and salt.
Mix the eggs and the sugar with an electric mixer for 5 minutes. Beat in vanilla.
Heat 1 1/2 cups of First Choice Strawberry Milki and First Choice Butter in a small pot on medium heat, until simmering.
Add the butter mixture to the egg mixture in a slow, steady stream as you continue beating until combined.
Gradually add the dry ingredients then remove the bowl from the mixer and fold in the dry ingredients until just combined.
Pour the batter into the prepared pans and bake until golden brown for 45 minutes to an hour.
When ready, remove the cake from the pans and allow to cool.
Heat 1/2 cup of the First Choice Strawberry Milki in a pot with 2 tablespoons of First Choice Butter and 2 tablespoons of sugar.
Sprinkle over the cake.
Separate the white and pink marshmallows.
Heat up the white marshmallows and a tablespoon of First Choice Butter in the microwave for 30 seconds.
Spread the white marshmallows in between the layers of the cake and top with fresh, sliced strawberries in between the layers.
Heat up the pink marshmallows and a tablespoon of First Choice Butter in the microwave for 30 seconds.
Cover the whole cake with the pink marshmallow mixture. Work quickly before the marshmallows cool down and become sticky.
Whip the egg whites and cream of tartar until soft peaks form. Add two tablespoons of sugar and continue to whisk.
In a small pot, heat the remaining sugar, water and golden syrup to softball stage, approximately 235°C degrees.
While slowly whisking the egg white mixture, pour the hot sugar mixture into the bowl. Continue to whip until fluffy and airy.
Spread the marshmallow topping liberally over the cake.
Torch with a kitchen blowtorch or toast in the oven on the grill setting for a few minutes until the marshmallow topping is toasty brown.
Enjoy!
Ingredients
Directions
Preheat the oven to 180°C.
Lightly butter and flour two round baking pans and set aside.
In a bowl, whisk together the flour, baking powder, and salt.
Mix the eggs and the sugar with an electric mixer for 5 minutes. Beat in vanilla.
Heat 1 1/2 cups of First Choice Strawberry Milki and First Choice Butter in a small pot on medium heat, until simmering.
Add the butter mixture to the egg mixture in a slow, steady stream as you continue beating until combined.
Gradually add the dry ingredients then remove the bowl from the mixer and fold in the dry ingredients until just combined.
Pour the batter into the prepared pans and bake until golden brown for 45 minutes to an hour.
When ready, remove the cake from the pans and allow to cool.
Heat 1/2 cup of the First Choice Strawberry Milki in a pot with 2 tablespoons of First Choice Butter and 2 tablespoons of sugar.
Sprinkle over the cake.
Separate the white and pink marshmallows.
Heat up the white marshmallows and a tablespoon of First Choice Butter in the microwave for 30 seconds.
Spread the white marshmallows in between the layers of the cake and top with fresh, sliced strawberries in between the layers.
Heat up the pink marshmallows and a tablespoon of First Choice Butter in the microwave for 30 seconds.
Cover the whole cake with the pink marshmallow mixture. Work quickly before the marshmallows cool down and become sticky.
Whip the egg whites and cream of tartar until soft peaks form. Add two tablespoons of sugar and continue to whisk.
In a small pot, heat the remaining sugar, water and golden syrup to softball stage, approximately 235°C degrees.
While slowly whisking the egg white mixture, pour the hot sugar mixture into the bowl. Continue to whip until fluffy and airy.
Spread the marshmallow topping liberally over the cake.
Torch with a kitchen blowtorch or toast in the oven on the grill setting for a few minutes until the marshmallow topping is toasty brown.
Enjoy!