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desserts-baking

Lemon Marshmallow Cake

The perfect balance of sweet and squeakingly sour!

50 8
Lemon Marshmallow Cake | DonalSkehan.com, The perfect balance of sweet and squeakingly sour!

desserts-baking

Lemon Marshmallow Cake

The perfect balance of sweet and squeakingly sour!

50 8
Monday, July 7, 2014

For the cake:

225g self-raising flour

Pinch salt

175g butter or margarine

175g castor sugar

3 eggs

Grated rind and juice of 1 lemon

Lemon curd for filling

For the icing:

225g icing sugar

2–3 tbsp lemon juice

Approx. 200g marshmallows, chopped

 

2 x 20 cm (8 in) sponge tins

Mixing bowl

Electric hand whisk

Sieve

 

50 mins
Serves 8

This is something you can make a few days ahead. It is light and very fresh tasting which makes it perfect for a summer dinner party dessert. It also makes an unusual but not inappropriate Easter cake. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

 

 

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and flour two 20 cm (8 in) sponge tins.
Cream together the butter and sugar until light. Beat the eggs with 1 tablespoon of lemon juice. Sieve the flour and salt, and add a spoonful each time you add some of the egg to the butter and sugar mixture. Then fold in the remaining flour and mix well, but do not beat too hard.
Spoon the mixture between the two tins and bake in the centre of the oven for about 25–30 minutes or until it moves away from the sides of the tins. Then take out and cool.
Meanwhile, cut the marshmallows in half with wet scissors. When the cakes are cooked, cover the top of one with marshmallow halves slightly overlapping. Put back in the oven for a few minutes so that the marshmallows melt just a little.
When both sandwiches are cold, put together with a filling of lemon curd, and then when quite cold, ice the cake.
Sift the icing sugar into a basin, add the strained lemon juice and mix into a smooth paste. Put into a saucepan and warm gently over a low heat, beating well until it is of pouring consistency. You might have to add a little water or milk, but make sure it is very little. Do not let it get too hot or the icing will go dull.
Pour warm icing over the cake, smooth the sides, then set aside to chill.
50 mins
Serves 8

Ingredients

For the cake:

225g self-raising flour

Pinch salt

175g butter or margarine

175g castor sugar

3 eggs

Grated rind and juice of 1 lemon

Lemon curd for filling

For the icing:

225g icing sugar

2–3 tbsp lemon juice

Approx. 200g marshmallows, chopped

 

You'll Need

2 x 20 cm (8 in) sponge tins

Mixing bowl

Electric hand whisk

Sieve

 

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  • петя спасова

    strange-margarine,a ingriedient that she might have used,isnt it donal.

  • gillian bradley

    im going to try and bake this on thurs . so il let yah know how I do , woo hoo . hopefully it will turn out ok . , but shud b fun . thanks a mill.