8oz (225g) Butter
8oz (225g) Caster sugar
4 Large eggs
2 Egg yolks
8oz (225g) Self raising four
Few drops of red food colouring
1tbsp Icing sugar
2 tsp Butter
6oz (170g) Marshmallows or recipe ( James Martin UK )
Few drops of red and strawberry flavouring if desired
Strawberry Meringue Frosting:
2 Egg whites
15oz (425g) caster or granulated sugar
3 ½ fl oz (100ml) water
2 tbsp Strawberry Syrup mixed with a few drops of red food colouring
Preheat oven 140c/120c Fan/300F/Gas Mark 2
Grease 2 sandwich cake and/or muffin tins; add greaseproof paper at the bottom as well. This mixture makes 1 cake plus three 'tasting' muffins.
Cream the sugar and butter together. Add the eggs one at a time and beat well. Sift and then fold in half the flour. Add the eggs yolks and
the food colouring. Fold in the rest of the sifted flour . Put equal quantities into cake tins and/or muffin tins place in oven.
Check after 20 minutes. I didn’t want the top to brown too much to detract from the pink colour so I baked this at a lower temperature.
Remember; cook until risen and a skewer comes cleanly out. Allow to cool.
Melt marshmallows gently in the microwave or double boiler. Mix butter and icing sugar together and add a few drops of strawberry flavouring.
Mix thoroughly into the melted marshmallows and add more colour if desired. Spread on one cake half, just in the centre, it will spread slightly out
and then place the other cake half on top. Put into fridge until mallow has reset.
For the meringue frosting, sort the colouring and flavouring out first. This mixture sets pretty quickly and you won’t have time to suddenly
look for things. Place sugar and water in a heavy based saucepan and allow water to start to dissolve the sugar. In another bowl whisk both
egg whites until stiff. Heat the sugar and water syrup until 240°, or to the soft-ball stage. Pour the syrup slowly into the egg whites whisking
all the time. The mixture will start to thicken. Whisk a few drops of the coloured strawberrry mix at a time until the desired shade is acquired.
Spread the icing, covering the whole of the cake. Sprinkle liberally with Kali or your coloured sugar.