Raspberry and rosewater pink velvet marshmallow cake

This beautiful raspberry and rosewater cake is perfect for a birthday celebration or a Valentine's Day gift for your loved one. Not only does it look amazing, it tastes utterly delicious.
Raspberry and rosewater PINK VELVET MARSHMALLOW CAKE
1H 45M


Raspberry rosewater cream
Rosewater marshmallow


1.Preheat oven to 180°C. Grease two 20cm round cake pans; line base and side with three layers of baking paper.
2.Beat butter in a large bowl with an electric mixer until smooth. Add egg whites, extract, sugar, flour and buttermilk.
3.Stir soda and vinegar in a small bowl until foamy; stir in colouring. Add to butter mixture. Beat on low speed until ingredients are combined. Beat on medium speed 2 minutes or until mixture turns a paler colour (mixture may look slightly curdled at this stage). Divide mixture between pans.
4.Bake cakes for 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pans for 5 minutes before turning, top-side down, onto wire racks covered with greased baking paper to cool. Split cakes in half horizontally.
5.Make raspberry rosewater cream: Crush raspberries lightly with rosewater in a small bowl. Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Fold raspberry mixture through cream mixture.
6.Place one cake layer on a plate, spread with one-third of the raspberry rosewater cream, leaving a 1cm border around edge. Repeat layering with remaining cakes and raspberry rosewater cream, finishing with cake.
7.Make rosewater marshmallow: Stir 2/3 cup (150g) of the sugar in a small saucepan with the glucose, the water and rosewater over medium heat without boiling, until sugar dissolves. Bring to the boil; boil 3 minutes or until syrup reaches 115°C on a candy thermometer (or when a small amount of syrup dropped into a cup of cold water can be rolled into a soft ball).
8.Remove pan from heat to allow the bubbles to subside. Meanwhile, beat egg whites in a small bowl of an electric mixer until soft peaks form; beat in remaining sugar until dissolved. With motor operating, add hot syrup in a thin stream, beating on high speed for 5 minutes or until mixture is thick and cooled. Use immediately.
9.Working quickly, use a metal spatula to spread marshmallow over top and side of cake, making peaks and swirls. Serve cake with raspberries.

The cakes can be made a day ahead; store in an airtight container at room temperature. Fill and decorate on the day of serving; keep in a cool place, or refrigerate for up to 3 hours. Stand at room temperature for 1 hour before serving.


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