Claire Clark’s Strawberry Marshmallow Angel Cake


With its light, fluffy, white texture, angel cake really lives up to its name. The strawberries help introduce texture and sweetness to this lovely, soft, airy confection

• 300g caster sugar
• 150g plain flour
• 375ml egg whites
• 1 tablespoon lemon juice
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

For the frosting
• 2 tablespoons condensed milk
• 250g full-fat cream cheese
• 3 tablespoons pureed strawberries
• 300ml whipping cream
• 1 tablespoon cointreau or orange liqueur, (optional)
• 1 teaspoon vanilla extract

For the filling:
• 4 tablespoons strawberry jam

To decorate:
• 250g pink and white mini marshmallows
• a little icing sugar
250g strawberries, hulled and cut into quarters
50ml bought strawberry sauce or pureed strawberries

1 Heat the oven to 150°C. Mix half the sugar with the flour and sift into a bowl. Put the egg whites and the remaining sugar into a very large, grease-free bowl and, using an electric mixer, whisk on high speed until they form medium peaks.
2 Add the lemon juice, cream of tartar, salt and vanilla and continue to whisk until the meringue is glossy and forms firm peaks.
3 Carefully fold in the dry ingredients with a large metal spoon, trying to lose as little volume as possible.
4 Spoon into a 25cm angel food cake tin -remember, the tin should not be greased first.
5 Bake for 40-45 minutes, until the cake springs back when pressed lightly with your finger and a skewer inserted in the centre comes out clean.
6 Invert the cake on to a bottle and let it cool upside down – make sure you have balanced it evenly. When it is completely cold, remove the cake from the tin.
7 Combine all the ingredients for the frosting in a bowl and whisk until smooth and creamy. Cut the cake into 3 layers.
8 Place the bottom layer on a cake card or serving plate and spread with half the strawberry jam, followed by a layer of frosting.
9 Add the second cake layer and spread with the remaining jam and another layer of frosting.
10 Place the remaining piece of cake on top. Using a palette knife or spatula, completely cover the outside of the cake with the remaining frosting.
11 Press the mini marshmallows around the base of the cake. Dust with icing sugar, then decorate the top with the cut strawberries and drizzle with the strawberry sauce.

Recipe courtesy of Claire Clark, extracted from 80 Cakes From Around The World


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