Lemon Marshmallow Cake

Method

1. 1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and flour two 20 cm (8 in) sponge tins.
2. 2. Cream together the butter and sugar until light. Beat the eggs with 1 tablespoon of lemon juice. Sieve the flour and salt, and add a spoonful each time you add some of the egg to the butter and sugar mixture. Then fold in the remaining flour and mix well, but do not beat too hard.
3. 3. Spoon the mixture between the two tins and bake in the centre of the oven for about 25–30 minutes or until it moves away from the sides of the tins. Then take out and cool.
4. 4. Meanwhile, cut the marshmallows in half with wet scissors. When the cakes are cooked, cover the top of one with marshmallow halves slightly overlapping. Put back in the oven for a few minutes so that the marshmallows melt just a little.
5. 5. When both sandwiches are cold, put together with a filling of lemon curd, and then when quite cold, ice the cake.
6. 6. Sift the icing sugar into a basin, add the strained lemon juice and mix into a smooth paste. Put into a saucepan and warm gently over a low heat, beating well until it is of pouring consistency. You might have to add a little water or milk, but make sure it is very little. Do not let it get too hot or the icing will go dull.
7. 7. Pour warm icing over the cake, smooth the sides, then set aside to chill.

• Spring
• Summer
• Desserts & Baking
• easter
• marshmallow
• Theodora Fitzgibbon
• Lemon drizzle

Ingredients

• US
• METRIC

You'll Need