Strawberry Cake with Marshmallow Frosting is a moist Strawberry cake, with a thick layer of Marshmallow frosting and is the perfect Spring dessert, especially for Easter
Out of the blue, I decided to bake a cake this afternoon, and it had to be a Strawberry Cake with Marshmallow Frosting.
No idea where this sudden craving comes from … I haven’t been feeling too well these past few days, and almost every day I napped during the day, sometimes twice.
This afternoon I woke up with the Strawberry Cake idea and fortunately I had everything I needed. Then whilst making the Marshmallow Frosting, I thought, why not make an Easter themed cake.
Right, so after all my discussions with myself (I tend to do this a lot!) this is the recipe I had come up with:
A pic of the first slice, to make sure you are interested enough!
Strawberry Cake with Marshmallow Frosting
- 1/2 cup Unsalted Butter melted
- 3 Extra-Large Eggs
- 4/5 cup Milk
- 1 t Strawberry Essence
- 1 t Pink Food Coloring
- 1/3 cup Strawberry Jam
- 2 cups Flour
- 1 TB Baking Powder
- 1/8 t Salt
- 1 cup Caster Sugar
- 1 TB Gelatin Powder plain
- 1/4 cup Cold Water
- 1/4 cup Boiling Water
- 1/2 t Vanilla Essence Strawberry Essence can be used instead
- 1 cup Caster Sugar
Pre-heat the oven to 180 deg C (350 deg F) – Spray a ring pan with cooking oil (or use 2 standard cake tins)
Beat together the Butter, Eggs, Milk, Strawberry Essence, Food Coloring and Strawberry Jam until mixed
Sift together the Flour, Baking Powder, Salt and Caster Sugar – add to the Egg mixture and beat until well combined (about 1 minute)
Pour batter into the prepared ring pan and bake 30 – 35 minutes or until a tester comes out clean
Remove from oven and transfer to a cooling rack – let cool completely before frosting
Sprinkle the Gelatin over the Cold Water – wait until spongy – microwave 20 seconds on HIGH until it has become clear – add the Boiling Water and the Vanilla, mix well – add the Caster Sugar gradually whilst beating on high – keep on beating until it has the consistency of a thick meringue and is sticky (5 – 7 minutes)
Once the Marshmallow is ready, quickly transfer to a piping bag, or as I did today – spoon over the cake, using the spoon to create peaks (it dries fairly quick)
To make it a little more Easter like, I sprinkled the Frosting with green colored Coconut, added some Marshmallow chicks, small Easter Eggs and ended with wafer leaves and red fondant roses
NOTE: I only added the raffia once the Marshmallow was fully set and dry. Otherwise someone might eat some raffia as well !
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