Ginger & Marshmallow Cake


During my last year at University a weekly bake-off between our Master’s project group would occur – our Supervisor had 6 students, so in groups of 3 we would meet up on a Monday afternoon, and each week someone in each of the groups would have some sort of bake to offer – it made what was a hard year, a good and fun one and just took the edge of the pressures that come with project meetings. That’s probably been the only year in my life where Monday has been an exciting day – that’ll never happen again I’m sure – unless Monday Bake-Off’s are revived elsewhere – but it wouldn’t be the same without the original bakers!

Our supervisor had it all sorted, two sessions of cake every Monday – genius, why did no one think of it sooner, why only in our fourth year did such a tradition become alive! Now, every four weeks it would be your turn, not only did you want to upstage your last bake, but you had to upstage the last three weeks of baking, so each week you’d gage what show-stopper you would bring to the table during your week; so each week a new elaborate bakes would come alive, and we’d scoff them up as we discussed all things Geology.

So my group in-particular, love a good bake, and Monday Bake-Off’s sparked something in us all, and still now we chat and catch up, and generally we sod any Geology talk and it revolves around new bakes we’ve tried out, the good, the bad, and the ugly! There’s also often periods, where undiscussed, we’ve all baked something similar, and then pictures crop up online, and its almost like we’re all on the same baking-wavelength – for instance, this Christmas we all made renditions of mini Christmas Puddings.

It had been a while since we had all seen each other, our Graduation infact which feels like a lifetime ago, though it was only back in July! So it seemed fitting that we should get the baking team back together and talk all things life and baking. So we each made a cake, and this was my addition to the mix, and incredibly rich ginger cake with layers of ginger buttercream, covered in marshmallow – having recently bought a blow torch it was time to go all out and get some use out it! I didn’t quite anticipate how rich this would be, as you often think of marshmallow being light, but this was by no means a cake for the faint-hearted, the marshmallow is that indulgent and dangerous type – just the way I like my cakes!

This bake was inspired once again by BBCGoodFood – which looks far better and structured than my own attempt, but I like to say I’ve gone for a rustic and artsy look here and where each flip and flop of marshmallow was carefully constructed to be that way – and not that I’m dreadful at shaping marshmallow and went for the plonking it on technique after failing to make lines, not that at all.

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Ginger Marshmallow Cake

A cake that shouts celebration. Full of spiced ginger but mellowed with a soft and sticky marshmallow icing

Author FentonEats

Ingredients

Ginger Cake

  • 125 ml milk whole preferably
  • 100 g black treacle
  • 150 g golden syrup
  • 3 egg yolks
  • 100 g unsalted butter
  • 225 g plain flour sifted
  • 2.5 tsp ginger powder
  • 1 tsp cinnamon powder
  • 1 tsp bicarb of soda

Marshmallow Icing

  • 3 egg whites
  • 175 g golden caster sugar
  • 1 tsp water

Ginger Buttercream

  • 4 stem ginger finely chopped
  • 1 tsp ginger syrup from stem ginger jar
  • 0.5 tsp ginger powder
  • 140 g unsalted butter room temperature
  • 250 g icing sugar sifted

Instructions

Ginger Cake

  1. Preheat the oven to 160°C/320°F/140°C (fan ovens)/gas mark 3, then grease and line a 2lb loaf tin with baking paper

  2. In a pan melt the sugar, treacle, syrup and butter; once melted set aside for 10 minutes before using in the next steps

  3. In a bowl mix together the dry ingredients - the flour, salt, cinnamon, ginger and bicarb of soda

  4. Pour the warm syrup mixture into the dry ingredients, followed by the milk and then the egg yolks; whisk these until you have a smooth batter

  5. Pour the batter into the loaf tin and bake for an hour or until a skewer comes out clean; once ready remove from the oven and cool in the tin for 30 mins before turning out onto a wire rack

Ginger Buttercream

  1. Remove the bowl from the heat and continue mixing for another 3 minutes until the egg whites form stiff peaks and have cooled

  2. Using an electric mixer now combined the mixture until it is smooth and there are no lumps

Marshmallow

  1. Heat a pan of water to a boil and then reduce to the to a steady simmer

  2. Place the egg whites, sugar, water and salt into a heatproof bowl, and then place this over the pan of simmering water ensuring that the bowl does not touch the hot water

  3. Whisk the mixture until thick and the egg whites leave a significant trail from the beaters - roughly 4-5 minutes

  4. Remove the bowl from the heat and continue mixing for another 3 minutes until the egg whites form stiff peaks and have cooled

Assembly

  1. Cut the cake into three layers

  2. Add the ginger buttercream between the three layers of cake

  3. Cover in the marshmallow icing

 

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