Thursday, August 04, 2011

Golden Sponge Cake With Chocolate Marshmallow Frosting

Why yes, it is a crappy photograph.

Both recipes come from Better Homes and Gardens Pies and Cakes, 1966

That frosting recipe is a keeper-I just wanted to use up half a bag of old marshmallows. I never imagined it would be that good. This is the super-soft type of frosting you can swirl, and I imagine it would be wonderful for frosting cupcakes. Hell, I'd skip the cake and just spread this on toast.

For The Cake:

1 cup butter, softened
1 cup granulated sugar
6 eggs, separated
2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar

Preheat oven to 350 degrees f. Grease the bottom only of a 10 inch tube pan

Cream together the butter and 1 cup of sugar until light. Add the egg yolks, one at a time until well combined and light. Mix in sifted cake flour, baking powder, and salt.

In another bowl, beat the egg whites until they hold soft peaks, then slowly add the 3/4 cup sugar until whites hold stiff peaks. Fold into creamed mixture gently. Gently pour into pan.

Bake (on a sheet if using a 2 piece pan) for 50-60 minutes or until cake springs back when pressed lightly. Invert and hang on a funnel until cool.

Meanwhile, make the frosting:

6 ounces semi-sweet chocolate (I used baking chocolate, but the recipe called for chips)
3 1/2 cups mini-marshmallows
1/2 cup milk
2 teaspoons instant coffee powder
1 1/2 cups whipping cream, whipped

Melt together chocolate, marshmallows, milk and coffee. You can use a double boiler, but I just used the microwave. Stir until everything is smooth. Cover with cling film and chill. When chilled, whip cream to stiff peaks and fold into chocolate mixture. That's it. I don't know how anything this good can be this simple.

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