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Toasted Marshmallow and Rhubarb Cake
- Steps
- Ingredients
Steps
- Preheat one oven to 150°C fan-forced and another to 180°C fan-forced. Set the blast chiller to 0°C.
- For the Sponge, grease and line the base of two 20cm springform cake tins and lightly grease the sides.
- In a measuring jug, combine the milk and lemon juice, stir and set aside.
- In the bowl of a stand mixer, combine the yolks, lemon zest, sugar and oil and use the whisk attachment to whip for 3 minutes or until pale and thick. Meanwhile, sift together the plain flour, cornflour, baking powder, bicarbonate of soda and salt and set aside.
- Whilst slowly whisking, carefully add the now curdled milk and whisk until combined. Remove bowl from the standmixer. Add the dry ingredients, use a spatula to scrape the sides of the bowl and gently fold everything together.
- Divide the batter between the prepared cake tins. Bake in a 150°C fan-forced oven for 20–25 minutes or until the sponge bounces back when lightly touched and a skewer comes out clean. Place cake tins on a wire rack and let the sponges cool in the tin for 15 minutes.
- For the Rhubarb, cut the trimmed rhubarb into 5cm lengths. Place rhubarb in a 20cm x 30cm ovenproof dish. Sprinkle the sugar over, toss through and spread in a single layer across the base of the dish. Cover tightly with foil, sealing the edges well.
- Bake in a 180°C fan-forced oven for 15 minutes or until the rhubarb is tender, but still holding its shape. Set the rhubarb aside, uncovered to cool.
- Meanwhile, for the Pouring Custard, combine cream, milk and scraped vanilla seeds and pod in a medium saucepan. Bring to a simmer then remove from the heat. Remove the vanilla pod and discard.
- Combine yolks and caster sugar in a medium bowl and whisk together.
- Whilst whisking, gradually add the cream/milk mixture to combine. Transfer mixture back into the saucepan and place over medium heat. Whilst stirring, bring to a simmer and continue stirring over the heat until mixture thickens enough to coat the back of the spatula.
- Transfer custard to a deep baking tray, cover with go between and chill in the blast chiller until cold.
- For the Toasted Marshmallow Icing, bring a large saucepan of water to a gentle simmer. In the bowl of a stand mixer, combine the egg whites, sugar, cream of tartar and salt. Place the bowl over the simmering water and whisk by hand for 3 minutes or until the sugar dissolves.
- Remove the bowl from the saucepan and place into the stand mixer. Use the whisk attachment to whip mixture for 5 minutes until voluminous, thick and glossy. Add the vanilla in two batches, folding through after each addition.
- To assemble, use a small palette knife to carefully loosen the cake from the edges then gently remove from the tin. Discard the baking paper. Chill in the blast chiller until completely cold.
- Lay four strips of baking paper, on the platter to make the outline of a square. Place one of the cakes, top-side down onto the dish, moving the paper strips so they partially sit under the edges.
- Lift the rhubarb pieces out of their syrup and onto a plate.
- To assemble, dollop a generous amount, approximately a quarter of the icing on top of the waiting cake and spread evenly across the surface to 1cm thickness. Arrange the rhubarb over the icing, leaving a 1cm border around the edge.
- Place the second cake on top, right way up. Dollop just under half the icing left in the bowl to cover the top, going just beyond the edges. Spread the remaining icing generously around the sides to completely cover the cake, leaving a tiny bit in the bowl.
- Now for the really fun part: dip your fingers in the remaining icing and dab the top and sides of the cake, lightly pulling up and teasing out spikes of icing.
- Gently pull out the strips of paper from beneath the cake and discard.
- Use a blowtorch to generously toast the icing.
AT THE END OF THE COOK, YOU SHOULD HAVE:
- A complete cake on serving plate, at room temperature
- Pouring Custard in serving jug, at room temperature