Main Recipe

LEMON POM POM CAKE

by far one of my most joyous cake creations, this fluffy, giant puff filled with flavours of scrumptious vanilla cake, lemon, raspberry, and luscious cream cheese, is sure to delight everyone in the room! it’s soft and snuggly appearance courtesy of homemade marshmallows is the stuff of pastel dreams.

Time: 210 minutes

Number Of Ingredients: 20

Ingredients: cake flour,baking powder,flaked sea salt,unsalted butter,vegetable oil,caster sugar,vanilla bean paste,free-range eggs,whole milk,gelatin powder,egg whites,flavoring,food coloring,desiccated coconut,cream cheese,powdered sugar icing,lemon juice,raspberry jam,lemon curd,marshmallows

Steps:

  1. for the vanilla cake:
  2. preheat convection oven to 320f
  3. grease a 9-inch ovenproof bowl
  4. sift together flour , baking powder , and salt in a medium bowl
  5. set aside
  6. using a kitchen mixer , cream together the butter , oil , sugar , and vanilla until light and fluffy
  7. add the eggs one at a time , mixing until combined
  8. fold in the flour mixture and the milk in one-third increments , alternating between them
  9. fold until just combined
  10. pour mixture into prepared bowl and bake for 45-50 minutes or until a skewer inserted into the center comes out clean
  11. stand cake in bowl for 1 hour , before turning onto wire rack to cool completely
  12. cover with plastic wrap or a clean , damp tea towel and set aside until assembly
  13. for the marshmallow puffs:
  14. you will need: 3 large piping bags
  15. 3 semi-sphere silicone molds
  16. to make your first batch of marshmallow puffs , place 250g sugar and 130g of water in a large , heavy based pan
  17. put the candy thermometer in , and turn on the heat
  18. without stirring , allow the sugar syrup to heat and boil until it reaches 250f on the thermometer
  19. meanwhile , place 70ml of hot ? water in a cup or small bowl and add 20g gelatin powder
  20. add flavoring , as desired
  21. once the the sugar syrup reaches around 230f , whip 3 egg whites to firm peaks in the bowl of a kitchen mixer
  22. remove sugar syrup from heat at 250f , then gently stir in the gelatin mixture until well combined
  23. with the kitchen mixer on highest speed , continue to whip the egg whites while carefully pouring in the hot sugar syrup
  24. continue to whip until mixture thickens and increases in volume , whilst also remaining pourable
  25. mix in food color until a desired shade is achieved
  26. working quickly , transfer into 1 large piping bag and use scissors to snip 2cm off the end
  27. quickly pipe the marshmallow into all silicone cells , until level
  28. place into refrigerator for at least 1 hour or until completely set
  29. 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
  30. to make your second color of marshmallow puffs , respray silicone molds with cooking oil spray
  31. repeat steps 1-5 and color marshmallow mixture with a separate color
  32. to make your final batch of marshmallow puffs , respray silicone moulds with cooking oil spray
  33. repeat steps 1-5 and color marshmallow mixture with final color
  34. you can freeze marshmallows in an air-tight container for up to 1 month
  35. for the cream cheese frosting:
  36. you will need: 1 piping bag
  37. for the frosting , use an electric mixer to beat the cream cheese and butter until fluffy
  38. gradually add the icing sugar while beating
  39. add the lemon juice and beat until fluffy
  40. use a long , thin knife to divide your cake horizontally into 3 layers
  41. place a dollop of cream cheese frosting onto a cake board or large serving plate and place the bottom layer of cake on top
  42. use an offset spatula to apply a layer of cream cheese on top
  43. fill piping bag with cream cheese and pipe a 1cm thick barrier around the inner edge of cake layer
  44. fill with raspberry jam and gently place second layer on top
  45. repeat this process with the second layer , this time using cream cheese and lemon curd
  46. gently place final layer on top and use an offset spatula to crumb coat cake with cream cheese frosting
  47. plate in refrigerator for 20 minutes to firm
  48. frost cake with remaining cream cheese frosting and completely cover with assorted marshmallow puffs
  49. once decorated , you can use remaining desiccated coconut to fill in any small gaps between marshmallow puffs
  50. this cake is best enjoyed on the day of decorating and served at room temperature
  51. can be refrigerated for up to 4 days
    time-to-make    course    preparation    for-large-groups    desserts    cakes    number-of-servings    4-hours-or-less

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