Sticky marshmallow cake
- Preparation and cooking time
- Prep:
- Cook:
- Making the topping- 5 mins
- Easy
- Serves 10
Ingredients
For the cake
- 250g Margarine
- 250g Self raising flour
- 250g Granulated sugar
- 2 beaten eggs
- Half a bag of marshmallows chopped into quarters
For the topping/ filling
- 250g Margarine
- 250g Self raising flour
- 250g Granulated sugar
- 2 beaten eggs
- Half a bag of marshmallows chopped into quarters
- Icing sugar
- Water
- Some marshmallows
Utensils
- 250g Margarine
- 250g Self raising flour
- 250g Granulated sugar
- 2 beaten eggs
- Half a bag of marshmallows chopped into quarters
- Icing sugar
- Water
- Some marshmallows
- Mixing bowl
- Sieve
- Wooden spoon
- Weights/ Scales
- 2 baking tins (the same size)
- Grease proof paper
- Spatula
- Metal spoon
- Knife
Method
- STEP 1Grease your baking tins with butter then then line with grease proof paper. Leave aside.
- STEP 2Put your flour and sugar into a bowl and mix. Add your margarine and stir until you have a big clump of ingredients. Next add the eggs and mix until all your ingredients have blended together. Put your mixture into the two tins.
- STEP 3Cook at 175°C.
- STEP 4For the filling make some water icing. You do this by sieving some icing sugar into your bowl and adding a little water. It should look runny but white and taste like icing sugar. If it's too runny then add more icing sugar, if it's not runny enough then add more water.
- STEP 5Dip your marshmallows in your water icing. Arrange them on one cake in two circles. Cover the showing side of the marshmallows in the rest of the icing sugar (you can always make more if you don't have enough) and put the other cake on top. Sieve some icing sugar on top of your cake.
- STEP 6Your cake is ready to eat!
