Thursday, 15 June 2017

Marshmallow Ripple Cake




Marshmallow Ripple Cake

125 g butter
1 tsp vanilla essence
1/2 cup caster sugar
1 large egg
2 tbsp golden syrup
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/4 cups sour cream
2 tbsp cocoa
1/4 cup milk
100 g marshmallows

Lightly grease a deep 20cm round springform pan.

Cream butter, vanilla essence, sugar and syrup in a bowl until light and fluffy. 
Add in the egg and continue beating until combined.
Mix in the flour and sour cream.

Place half the mixture into a separate bowl, stir in sifted cocoa and milk. 
Drop alternate spoonfuls of mixture into prepared pan, 
run knife through the mixture to give rippled effect. 
Bake in moderate oven for about 45 minutes.

Remove cake from oven, arrange marshmallows evenly on top of the cake, 
return to oven for about a further 5 minutes or until marshmallows are beginning to melt.
 Let the cake cool for  about 15 minutes before removing from pan.







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