Side Pannel
Strawberry Marshmallow Cake
Strawberry Marshmallow Cake
- Recipe Submitted by Angus on 11/15/2014
Category: Holiday, Cakes, Desserts
Ingredients List
- ~~ CAKE ~~
- 1/2 C milk
- 1/2 C fresh squeezed orange juice
- 3 C cake flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 C butter, softened
- 2 C sugar
- 4 eggs
- 2 tsp vanilla extract
- ~~ 7 - FROSTING ~~
- 1 1/4 C plus 1 tablespoon sugar, divided
- 1/3 C water
- 3 egg whites
- 1/4 tsp cream of tartar
- 2 tsp grated orange peel
- 1 tsp vanilla extract
- 1 lb. strawberries (about 4 cups), sliced
- whole strawberries, halved or whole for garnish
Directions
Heat oven to 350°F. Spray 2 (9x2-inch) round baking pans with cooking spray. Line bottom of pans with parchment paper; spray paper.
Combine milk and orange juice in small bowl.
Whisk flour, baking powder and salt in medium bowl.
Mix butter and 2 cups sugar in large bowl at medium speed 2 minutes or until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Add in 2 teaspoons vanilla.
Beating slowly, beat in flour mixture in 3 parts alternately with orange juice mixture, beginning and ending with flour mixture. Divide batter between pans.
Bake for 30- 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes.
Remove cakes from pan and remove parchment. Turn cakes top-side up; cool completely.
(Cake can be made 1 day ahead. Cover and store at room temperature.)
Beat 1 1/4 cups of the sugar, water, egg whites and cream of tartar in large heatproof bowl at high speed 1 minute or until egg whites are foamy and opaque. Place bowl over saucepan of barely simmering water (bowl should not touch water); beat at high speed 7 minutes or until soft peaks form
Remove bowl from saucepan. Add orange peel and 1 teaspoon vanilla; beat at high speed 2 minutes or until slightly cool and thickened.
Combine sliced strawberries and remaining 1 tablespoon sugar in large bowl; let stand 15 minutes.
Slice cake layers in half horizontally. Spoon one-third of the strawberry mixture, including juice, over bottom layer; top with second layer and one-third strawberry mixture. Spread 1 cup of the frosting over strawberry mixture; top with third layer and remaining strawberry mixture. Top with fourth layer.
Spread remaining frosting over sides and top of cake, swirling to decorate.
Garnish with strawberries. Store in refrigerator.
Combine milk and orange juice in small bowl.
Whisk flour, baking powder and salt in medium bowl.
Mix butter and 2 cups sugar in large bowl at medium speed 2 minutes or until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Add in 2 teaspoons vanilla.
Beating slowly, beat in flour mixture in 3 parts alternately with orange juice mixture, beginning and ending with flour mixture. Divide batter between pans.
Bake for 30- 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes.
Remove cakes from pan and remove parchment. Turn cakes top-side up; cool completely.
(Cake can be made 1 day ahead. Cover and store at room temperature.)
Beat 1 1/4 cups of the sugar, water, egg whites and cream of tartar in large heatproof bowl at high speed 1 minute or until egg whites are foamy and opaque. Place bowl over saucepan of barely simmering water (bowl should not touch water); beat at high speed 7 minutes or until soft peaks form
Remove bowl from saucepan. Add orange peel and 1 teaspoon vanilla; beat at high speed 2 minutes or until slightly cool and thickened.
Combine sliced strawberries and remaining 1 tablespoon sugar in large bowl; let stand 15 minutes.
Slice cake layers in half horizontally. Spoon one-third of the strawberry mixture, including juice, over bottom layer; top with second layer and one-third strawberry mixture. Spread 1 cup of the frosting over strawberry mixture; top with third layer and remaining strawberry mixture. Top with fourth layer.
Spread remaining frosting over sides and top of cake, swirling to decorate.
Garnish with strawberries. Store in refrigerator.
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