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
½tVanilla EssenceStrawberry Essence can be used instead
1cupCaster Sugar
Instructions
CAKE:
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
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)
Notes
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
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.