Main Ingredient: Honey
Prep Time: 40 mins
Cook Time: 55 mins
Recipe by: Le Creuset
A sweet, honey-soaked sponge cake topped with toasted marshmallow frosting.
- Preheat the oven to 160°C.
- For the sponge, cream the eggs and sugar together until light and fluffy. Beat in the remaining ingredients until smooth but take care not to over-beat.
- Grease a Le Creuset 26cm Rectangular Dish. Pour in the cake mixture and bake for 35 – 45 minutes, or until golden and just set. Remove from the oven and set aside to cool. Prick the cake with a cake skewer and drizzle warm honey over the surface to soak into the sponge while it cools.
- Once the cake has completely cooled and you are ready to serve, make the marshmallow frosting. Add the ingredients to a glass bowl placed over a small saucepan of simmering water. Whisk the ingredients together with an electric hand beater for 4 – 5 minutes until thick peaks form. Remove from the heat and continue to whisk for a further 3 minutes until cooled and silky smooth. Spoon into a piping bag and pipe peaks onto your sponge. Cut into squares to serve.
Cooks notes: Make your marshmallow frosting just before serving to ensure it keeps silky smooth and the peaks stay stiff.