Adults love this cake as much as children.

INGREDIENTS
Firm Sponge Cake (2 x 17cm round sponge cakes}
60ml (4 tbsp) raspberry jam
Pink Marshmallow Round
In the Pink Icing


METHOD
Turn sponge cakes upside down and spread raspberry jam on both.

Onto one cake place Marshmallow Round directly on top of raspberry jam. Top with remaining cake, raspberry jam side directly onto marshmallow.

Ice top of assembled cake with In the Pink Icing and while icing is still moist decorate with White Icing.

To decorate: Place White Icing into a very small piping bag with a small nozzle. Beginning in centre of cake pipe thin white lines evenly spaced on top of Pink Icing. With a toothpick, working in the opposite direction to white lines, draw evenly spaced lines in the pink icing, moving toothpick in straight lines through white lines.

Firm Sponge Cake

(2 x 17cm round cakes)

Individually these are shallow cakes,but constructed as a sponge sandwich with marshmallow the finished cake is reasonably high.

INGREDIENTS
3 eggs
pinch salt
175g (3/4 cup + 2 tbsp + 1 tsp) sugar
1 tsp vanilla extract or essence
50g butter (diced)
30ml (2 tbsp) boiling water
125g (3/4 cup + 3 tbsp) flour
5g (1 tsp) baking powder

METHOD
Preheat oven to 180C

Lightly grease with baking spray or butter 2 x 17cm round cake tins and line bases with baking paper.

Place eggs, salt, sugar and vanilla into a bowl and whisk until thick and pale yellow.

Add butter to boiling water and stir until butter is melted.

Sift flour and baking powder together and fold into egg mixture alternating with butter/water mixture.

Pour batter into prepared tins.

Bake for 15 minutes or until surface of sponge cakes pop back when you prod it.

Remove from oven and cool for 10 minutes before turning out onto a cake rack. Cool totally before proceeding with recipe.

Marshmallow Round

(1 x 17cm round)

INGREDIENTS
1 + 1/2 tsp cornflour
1 + 1/2 tsp icing sugar
12g (1 + 1/2 tbsp) gelatine powder
65ml (1/4 cup) water
200g (1 cup) sugar
125ml (1/2 cup) water
1 tsp vanilla extract or essence
1 drop red food colouring


METHOD
Lightly grease with baking spray 1 x 17cm round tin (base and sides). Sift cornflour and icing sugar together and sprinkle into tin. Shake tin to give a light, all-over coating. Tip out any excess.

Sprinkle gelatine onto first measure of water. Stir and leave for 5-10 minutes or until gelatine has absorbed the water.

Place sugar and second measure of water into a small pot set over a low heat. Stir constantly with a metal spoon until sugar dissolves.

Place bowl of gelatine over a small pot of hot water and stir until mixture dissolves. (Alternatively place in a microwave for 10 seconds.) Pour gelatine into sugar mixture, increase heat to high and bring to the boil. Reduce heat to medium heat and boil steadily for 15 minutes. Remove from heat and cool until lukewarm.

Pour gelatine mixture into a large bowl, add vanilla and food colouring and stir until combined. Whisk, (preferably with an electric mixer) until very thick. Pour into prepared tin and leave to set for at least 2 hours or until set. Do not store in the refrigerator.

In the Pink Icing

Before you add the colouring take out 45ml (3 tbsp) White Icing to use for decoration.

INGREDIENTS
150g (1 cup) icing sugar, sifted
5g (1 + 1/2 tsp) butter (softened)
25ml (1 tbsp + 2 tsp) boiling water
1 drop red food colouring


METHOD
Into a small bowl place icing sugar, butter and water. Using a wooden spoon beat until smooth. {Remove 45ml {3 tbsp} to use as White Icing}.

Add food colouring to remaining icing and stir until combined. Use immediately.