Recipe may contain gluten, milk, fish, shellfish and sesame.
Here’s one for the marshmallow lovers on the lookout for an easy cake recipe. This soft, fluffy cake gets its sweetness from mini marshmallows – with a sticky, gooey pile on top for good measure. Oh, and did we mention you only need 4 ingredients and 40 minutes to bake it?
150g butter, chopped
165g (2 3/4 cups) mini marshmallows
225g (11/2 cups) self-raising flour
3 eggs, lightly whisked
5 Method Steps
Step 1Preheat oven to 180C/160C fan-forced. Lightly grease a 20cm square cake pan and line base with baking paper, extending over two sides.
Step 2Place the butter(150g butter, chopped) in a large saucepan and start to melt over medium-low heat. When the base of the pan is covered in butter, add 105g (3/4 cup) marshmallows. Heat until butter has melted and marshmallows have softened, then use a wire whisk to mix until combined. Cool slightly.
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Step 3Add the flour (225g (11/2 cups) self-raising flour), then the eggs (3 eggs, lightly whisked) to the pan. Use a spatula to fold until evenly combined. Transfer to the prepared pan. Bake for 23 minutes or until springy to a gentle touch.
Step 4Remove cake from the oven and sprinkle with remaining marshmallows. Return to the oven for 2 minutes or until the marshmallows have just softened. Set aside to cool completely in the pan.
Step 5Use the paper to lift the cake from the pan. Cut into squares to serve (see note).
The marshmallows will be sticky so use a sharp non-serrated knife (or even kitchen scissors), dipping the blade in icing sugar, to cut the cake.