Kaye Brown’s Marshmallow Cake

This is a favourite of my five children, and my husband of fifty-two years.

INGREDIENTS

Base
1 cup self-raising flour
2 tablespoons butter
2 tablespoons sugar
1 egg
2 tablespoons milk

Filling
1 cup boiling water
1 cup sugar
juice of 1 lemon
juice of 1 large orange
1 dessertspoon butter
1 tablespoon cornflour
1 tablespoon custard powder

Marshmallow
1 cup sugar
½ cup boiling water
2 tablespoons gelatine
125 ml boiling water

METHOD
Base: pre-heat oven to 180°C. Place flour, sugar and butter into a food processor and mix until it resembles fine breadcrumbs. Add egg and milk and mix until just combined. Remove and roll out very thinly.
Use this to line the base of a shallow cooking tray and bake until golden brown.

Filling: combine boiling water, sugar and citrus juices, bring to the boil and add butter.
Mix cornflour and custard powder with a small drop of water and add to the mixture. Cook slowly until it thickens. Pour over base.

Marshmallow: dissolve sugar in ½ cup of boiling water. Melt gelatine separately in 125 ml boiling water. Place together in a cake mixer and whisk until thick.
Pour over cooled slice. Leave in refrigerator to set, then cut into desired slices.

Recipe & image from Natalie Oldfield’s fifth cook book, Love & Food at Gran’s Table.