Frankie201803-04

INGREDIENTS

For the vanilla velvet cake:

2 3/4 cups (345g) self-raising flour

1/2 tsp bicarb soda

1/2 tsp sea salt flakes

1 1/4 cup (280g) caster sugar

1 cup (220g) vegetable oil

2 tsp vanilla extract (or 1 tsp vanilla bean paste)

3 large free-range eggs (for the whitest cake,
use 4 egg whites)

1 1/2 cups (340g) buttermilk

For the marshmallow puffs:

3 varying sizes of semi-sphere silicone moulds
(mine were 2cm, 5cm and 9cm in diameter)

500g sugar

40g gelatine powder

clear flavouring of your choice (like vanilla extract)

3 large free-range egg whites

gel food colouring of your choice (I used pink,
blue and violet)

2 cups (200g) desiccated coconut, finely ground

For the marshmallow frosting:

1 3/4 cups (225g) caster sugar

1/2 cup (110g) glucose or corn syrup

4 free-range egg whites

1/4 tsp cream of tartar

1 tsp vanilla bean paste

TIP:This cake is best enjoyed when served

immediately, at room temperature.

HOW TO

VANILLA VELVET CAKE

Preheat oven to 160°C (320°F), fan-forced. Grease a 9-inch oven-proof

glass bowl.

Sift together the flour, bicarb soda, salt and sugar, then set aside. Using

a kitchen mixer, whisk together the oil and vanilla on high speed, until

frothed. Whisk in the eggs, one at a time.

Gently incorporate the dry ingredients in three divisions, alternating with

two divisions of the buttermilk. Mix until just combined, being careful not

to over-mix.

Pour the mixture into your prepared glass bowl and bake for 40-45 minutes,

or until a skewer inserted in the centre comes out clean. Let the cake stand

in the bowl for about 1 hour, before turning onto a wire rack (top-side down)

to cool completely. Cover cake with cling wrap or a clean, damp tea towel

and set aside until cake assembly.

MARSHMALLOW PUFFS

Place sugar and 250g of water in a large, heavy-based pan. Stick a candy

thermometer in and turn on the heat. Without stirring, allow the sugar syrup

to boil until it reaches 120°C (248°F) on the thermometer.

Meanwhile, place 125ml of hot water in a cup or small bowl and add the

gelatine powder. Add flavouring, as desired. Once the sugar syrup in the

pan reaches around 110°C (230°F), whip the egg whites to firm peaks with

a kitchen mixer.

Remove sugar syrup from the heat at 120°C (248°F), then gently stir in the

gelatine mixture until well combined. With the kitchen mixer on its highest

speed, continue to whip the egg whites while carefully pouring in the hot

sugar syrup. Keep whipping until the mixture thickens and increases in

volume, while also remaining pourable. Working quickly, divide the mixture

into three bowls and fold through the gel colours until mixed together.

Transfer into three piping bags and snip 2cm off the ends. Quickly pipe the

marshmallow into the silicone moulds, until level. Refrigerate for at least

1 hour or until completely set.

To remove the marshmallows, lightly oil your hands with cooking oil spray and

gently pop them out one by one, then roll each one generously in the coconut.

TIP: You can store any leftover marshmallows in an airtight container in the

fridge for up to seven days. You can also flavour your marshmallows with

fruit purée or natural flavouring extracts.

MARSHMALLOW FROSTING

In a small saucepan, combine the sugar, glucose syrup and 1/2 cup (55g)

of water. Bring to a boil over medium heat and continue to cook until

the mixture reaches 115°C (239°F) on a candy thermometer (or when

a teaspoon of the mixture dropped into iced water forms a soft ball that

holds its shape when cool).

Using a kitchen mixer, whip the egg whites, cream of tartar and vanilla to soft

peaks. With the mixer set on medium-high, slowly pour the sugar syrup down

the side of the egg white bowl in a thin, continuous stream. Continue to whip

the frosting until it forms stiff peaks.

Use while still slightly warm, as it’s easier to spread smoothly than if cooled.

Frost your cake quickly, then decorate with the marshmallow puffs.

Katherine Sabbath Greatest Hits:

The Pop Edition is a limited edition,

self-published book crowdfunded via

Kickstarter. It’s available exclusively

through katherinesabbath.com for $119.

Recipe has been tweaked a little to fit

frankie formatting.

Supple, marshmallow-y domes of

coconut-flecked fluff floated around in

my imagination until I created this cake,

which I can proudly say is what my pastel

dreams are made of. It looks like it’s

covered in pom poms! The vanilla velvet

cake hiding inside is equally dreamy, and

the soft and snuggly appearance of this

creation fills me with glee. Finally, a cake

sitting pretty in an outfit I’d quite happily

wear from head to toe.

...............

pots and pans