Honey-Soaked Vanilla Sponge with Marshmallow Frosting

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Honey-Soaked Vanilla Sponge with Marshmallow Frosting
Main ingredients
  • Dairy
Ingredients
Method

Ingredients

For the sponge:
  • 4 free-range eggs
  • 400g sugar
  • 1 tsp vanilla extract
  • 350g flour, sifted
  • 2 1/4 teaspoons baking powder
  • 175ml vegetable oil
  • 1 cup milk
  • ¼ cup honey, warmed up
For the marshmallow frosting:
  • 4 room temperature free-range egg whites
  • ½ teaspoon cream of tartar
  • 220g caster sugar

  • Method

  • 1
    Preheat the oven to 160°C.
  • 2
    For the sponge, cream the eggs and sugar together until light and fluffy. Beat in the remaining ingredients until smooth but take care not to over-beat.
  • 3
    Grease a Le Creuset Classic Rectangular Dish 26cm. Pour in the cake mixture and bake for 35 - 45 minutes, or until golden and just set. Remove from the oven and set aside to cool. Prick the cake with a cake skewer and drizzle warm honey over the surface to soak into the sponge while it cools.
  • 4
    Once the cake has completely cooled and you are ready to serve, make the marshmallow frosting. Add the ingredients to a glass bowl placed over a small saucepan of simmering water. Whisk the ingredients together with an electric hand beater for 4 - 5 minutes until thick peaks form. Remove from the heat and continue to whisk for a further 3 minutes until cooled and silky smooth. Spoon into a piping bag and pipe peaks onto your sponge. Cut into squares to serve.
  • 5
    Cook's note: Make your marshmallow frosting just before serving to ensure it keeps silky smooth and the peaks stay stiff.