RASPBERRY & ROSEWATER
PINK VELVET
MARSHMALLOW CAKE
PREP + COOK TIME 1 HOUR 45 MINUTES
(+ COOLING) SERVES 8
250g butter, chopped, softened
6 egg whites
2 teaspoons vanilla extract
2 cups (440g) caster sugar
2½ cups (375g) plain flour
1 cup (250ml) buttermilk
2 teaspoons bicarbonate of soda
2 teaspoons white vinegar
3 teaspoons rose pink food colouring
185g raspberries
RASPBERRY ROSEWATER CREAM
185g raspberries
1 tablespoon rosewater
300ml thickened cream
¼ cup (40g) icing sugar
ROSEWATER MARSHMALLOW
¾ cup (165g) caster sugar
1 tablespoon glucose syrup
2 tablespoons water
3 teaspoons rosewater
3 egg whites
1 Preheat oven to 180°C/160°C fan.
Grease two 20cm round cake pans;
line bases and sides with three layers
of baking paper.
2 Beat butter in a large bowl with
an electric mixer until smooth. Add
the egg whites, extract, sugar, sifted
flour and buttermilk.
3 Stir soda and vinegar in a small
bowl until foamy; stir in colouring.
Add to butter mixture; beat on low
speed until ingredients are combined.
Beat on medium speed for 2 minutes
or until mixture turns a paler colour
(mixture may look slightly curdled
at this stage). Divide cake mixture
between pans.
4 Bake cakes for 45 minutes or until
a skewer inserted into each centre
comes out clean. Stand cakes in pans
for 5 minutes before turning, top−side
down, onto wire racks covered with
greased baking paper to cool. Split
cooledcakes in half.
5 Meanwhile,make raspberry
rosewater cream.
6 Place one cake layer on a plate,
spread with a third of the rosewater
cream, leaving a 1cm border around
the edge. Repeat layering with
remainingcakes and rosewater
cream, finishing with cake.
7 Make rosewater marshmallow.
Working quickly, use a metal spatula
to spread marshmallow over the
top and side of cake, making
peaks and swirls.Serve cake
with raspberries.RASPBERRY ROSEWATER CREAM
Crush raspberries lightly with
rosewaterinasmallbowl.Beatcream
and sifted icing sugar in a small bowl
with an electric mixer until firm peaks
form. Fold raspberry mixture through
cream mixture.ROSEWATER MARSHMALLOW
Stir ⅔ cup (150g) of sugar and all the
glucose, the water and rosewater in
a small saucepan over medium heat,
without boiling, until sugar dissolves.
Bring to the boil; boil for 3 minutes,
without stirring, or until syrup
reaches 116°C on a sugar
thermometer (or when a small
amount of syrup dropped into a cup
of cold water can be rolled into a soft
ball). Remove pan from heat to allow
the bubbles to subside. Meanwhile,
beat egg whites in a small bowl of
an electric mixer until soft peaks
form; beat in remaining sugar until
dissolved. With motor operating,
add hot syrup in a thin stream,
beating on high speed for 5 minutes
or until mixture is thick and cooled.
Use immediately.Baking From The Heart