phsshhht (blows dust+cobwebs of her blog). Hi!
Sorry for not posting, but as I already explained to my 3 readers, our camera was broken, and whats the point of blogging about spareribs, lemon risotto and coffee cake if you have no photos to show for!
My camera is safely back in my hands, and the weekend was spent trying to make up for lost time: we bought a fresh coconut at the market, and I was thus hoping for a cake that would be like a bounty. I didn’t succeed, but the result was crazy nonetheless: behold, the fluffy, cloudy Chocolate-Coconut-Marshmallow Cake
The cake is simple chocolate, filled with marshmallow-coconut-filling and frosted with seven-minute-frosting. It looks very impressive ( If i do say so myself!), and isn’t too heavy, despite the large amounts of sugar. In fact, the cake was gone in two days. Two days, and only gave one piece away to a friend!
for the sponge cake
adapted from Trish Deseine MY CUISINE
prep time: 10min, baking time: 15 min, cooling time: 5-10 min
for the sponge cake
225 g sugar
225 g butter, softened
225 g flour
2 tsp baking powder
4 Tbsp cocoa powder, diluted in 4 Tbsp hot water
2 25 cm round or square cake tins
Preheat the oven to 180°C. and line your buttered cake pans with parchment paper. In a mixing bowl combine the sugar and butter, mixing until white and fluffy. Add the eggs, mixing well inbetween each one. Sift the flour and baking powder into the bowl and add the cocoa mixture. Mix until just combined.
Divide the batter between the cake tins and bake for 25 minutes or until the cake feels springy to touch and a knife inserted to the center will come out clean. Cool in the pan for 5 minutes then invert unto a rack.
While the cake is cooling off, prepare the marshmallow frosting (also called seven-minute-frosting)
1 1/2 cups of sugar
1/2 tsp salt
2 egg whites
2 tsp vanilla extract
splash of white vinegar
prep time: 9min, cooling time: 10 min
metal mixing bowl or saucepan, pot of simmering water for a waterbath
Mix all the ingredients together in a metal bowl or saucepan set over a pot of simmering water. With an electric mixer, whip the mixture until the frosting stands in stiff peaks – about 5-7 min. When the right consistency is achieved, take the bowl of the heat and keep whipping until the mixture cools down, about two more min. Let the frosting cool completely for 10 more minutes.
1 cup of Marshmallow Frosting
1 cup of shredded unsweetened coconut
Mix until combined.
Spread the Marshmallow-Coconut-Filling on the first cake and top with the secind one. Set the cake on the plate or stand you want to serve it in. Stick pieces of parchment paper underneath the cake to catch any drips from the frosting. using an offset spatula or a big knife, spread the Marshmallow Frosting all over the cake and sprinkle some shredded coconut on top.
The cake is best eaten cold.