This recipe was provided by superstar baker, Katherine Sabbath, who will be demonstrating how to make it at our Melbourne and Sydney Cake Bake & Sweets Shows!
Vanilla Velvet Cake
- 2 3/4 cups (350g) self-raising cake flour
- ½ teaspoon baking soda
- 1/2 teaspoon sea salt flakes
- 1 1/4 cup caster sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 3 large free-range eggs (for the whitest cake, substitute for 4 egg whites)
- 1½ cups buttermilk
Preheat oven to 160°C, fan-forced. Grease a 9-inch oven-proof glass bowl (I used a Pyrex glass bowl) with butter or cooking oil spray.
Sift together flour, baking soda, baking powder, salt and sugar. Set aside
In the bowl of a kitchen mixer whisk together the vegetable oil and vanilla. Whisk in the eggs, one at a time, until frothed.
Gently incorporate the dry ingredients in three divisions, alternating with two divisions of the buttermilk. Mix until just combined, being careful not to over-mix.
Pour mixture into prepared glass bowl and bake for about 40-45 minutes or until a wooden skewer inserted into the centre comes out clean. Stand cake in bowl for 1 hour, before turning onto wire rack (top-side down) to cool completely. Cover with cling wrap or a clean, damp tea towel and set aside until assembly.
This cake can be made 1-2 days in advance and kept in an airtight container or plastic wrap. It can also be frozen (wrapped in multiple layers of plastic wrap) for up to 3 weeks.
You Will Need:
- 3 x large piping bags
- 3 x varying sizes of semi-sphere silicone moulds greased with cooking oil spray (mine were 2cm, 5cm and 9cm in diameter)
- 750g caster sugar
- 60g gelatine powder
- 9 large free-range egg whites
- Flavouring of your choice (I used vanilla bean paste)
- Gel food colouring of your choice (I used pink, turquoise, and violet)
- 400g finely desiccated coconut
To make your first batch of marshmallow puffs, place 250g sugar and 130g of water in a large, heavy based pan. Put the candy thermometer in, and turn on the heat. Without stirring, allow the sugar syrup to heat and boil until it reaches 120ºC on the thermometer.
Meanwhile, place 70ml of hot water in a cup or small bowl and add 20g gelatine powder. Add flavouring, as desired. Once the the sugar syrup reaches around 110ºC, whip 3 egg whites to firm peaks in the bowl of a kitchen mixer.
Remove sugar syrup from heat at 120ºC, then gently stir in the gelatine mixture until well combined. With the kitchen mixer on highest speed, continue to whip the egg whites whilst carefully pouring in the hot sugar syrup. Continue to whip until mixture thickens and increases in volume, whilst also remaining pourable. Mix in food colour (I used pink) until a desired shade is achieved.
Working quickly, transfer into 1 large piping bag and use scissors to snip 2cm off the end. Quickly pipe the marshmallow into all silicone cells, until level. Place into refrigerator for at least 1 hour or until completely set.
To remove marshmallows from mould, lightly oil your hands with a small amount of cooking oil spray and gently pop out one by one, rolling each one generously in the coconut.
To make your second colour of marshmallow puffs, respray silicone moulds with cooking oil spray. Repeat Steps 1-5 and colour marshmallow mixture with a seperate colour.
To make your final batch of marshmallow puffs, respray silicone moulds with cooking oil spray. Repeat Steps 1-5 and colour marshmallow mixture with final colour.
Marshmallow Frosting and Assembly
- Store leftover marshmallows in an air-tight container in the fridge for up to 5 days. You can freeze marshmallows in an air-tight container for up to 1 month.
- You can also flavour your marshmallow with fruit puree or natural flavouring extracts.
- 1¼ cups (260g) caster sugar
- ½ cup glucose (110g) or corn syrup
- 4 free-range egg whites
- ¼ tsp cream of tartar
- 1 tsp vanilla bean paste
- Marshmallow Puffs & extra desiccated coconut, to decorate
In a small saucepan combine sugar, glucose syrup and 1/4 cup water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 115ºC on a candy thermometer (or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool).
In the bowl of a kitchen mixer, whip the egg whites, cream of tartar and vanilla to soft peaks.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Use this frosting while it is still slightly warm, as it is easier to spread smoothly than if cooled.
Once frosted, decorate with Marshmallow Puffs – working around the bottom and then up towards the top of the cake – and use desiccated coconut to fill in any gaps.
This cake is best enjoyed when served immediately, at room temperature.