Ingredient and Portion
Peanut Marshmallow Cake 花生棉花糖蛋糕
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The toasted marshmallow on the top of the cake not only makes a lovely presentation, but also gives an interesting combination of texture as it is slightly chewy on the outside yet soft and light inside. What's more, the peanut butter inside the cake even adds a crunchy texture!
Butter Sponge:
5 ozs butter
2/3 cup sugar
2 tablespoons chunk peanut butter
4 eggyolks
1 cup flour
2/3 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons milk
1 tablespoon orange rind (thinly sliced, shredded and parboiled)
1/4 teaspoon vanilla essence
4 egg whites
Topping:
2 ozs butter
1/4 cup brown sugar
2 tablespoons fresh cream (optional)
1/3 cup crushed sweet peanuts
1/2 cup desiccated coconut
2 cup small-sized marshmallows
5 ozs butter
2/3 cup sugar
2 tablespoons chunk peanut butter
4 eggyolks
1 cup flour
2/3 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons milk
1 tablespoon orange rind (thinly sliced, shredded and parboiled)
1/4 teaspoon vanilla essence
4 egg whites
Topping:
2 ozs butter
1/4 cup brown sugar
2 tablespoons fresh cream (optional)
1/3 cup crushed sweet peanuts
1/2 cup desiccated coconut
2 cup small-sized marshmallows
Method
Butter Sponge:
1. Blend butter until creamy. Add sugar gradually and blend to milky white. Add peanut butter in and blend well.
2. Add eggyolks and blend well.
3. Sift flour, baking soda and salt. Pour into butter mixture with milk alterately. Finally, add orange rind and vanilla essence.
4. Blend egg whites until stiff. Add butter-flour mixture and blend well slightly.
5. Prepare square (7" x 7") baking pan. Grease pan and sprinkle flour on pan. Pour mixture in and place in a pre-heated oven at 350 degree Fahrenheit (Gas No 3). Bake for 1 hour. Remove from oven and let cool.
Frosting:
1. Blend butter and brown sugar until creamy. Add fresh cream and blend well.
2. Spread 3/4 portion of cream mixture on top of sponge. Sprinkle crushed sweet peanuts and desiccated coconut on top and cover with marshmallows. Spread the surface of marshmallow with remaining cream mixture. Bake for over high heat until marshmallows turn ot golden brown.
1. Blend butter until creamy. Add sugar gradually and blend to milky white. Add peanut butter in and blend well.
2. Add eggyolks and blend well.
3. Sift flour, baking soda and salt. Pour into butter mixture with milk alterately. Finally, add orange rind and vanilla essence.
4. Blend egg whites until stiff. Add butter-flour mixture and blend well slightly.
5. Prepare square (7" x 7") baking pan. Grease pan and sprinkle flour on pan. Pour mixture in and place in a pre-heated oven at 350 degree Fahrenheit (Gas No 3). Bake for 1 hour. Remove from oven and let cool.
Frosting:
1. Blend butter and brown sugar until creamy. Add fresh cream and blend well.
2. Spread 3/4 portion of cream mixture on top of sponge. Sprinkle crushed sweet peanuts and desiccated coconut on top and cover with marshmallows. Spread the surface of marshmallow with remaining cream mixture. Bake for over high heat until marshmallows turn ot golden brown.
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