White Vanilla Cake With Fluffy Marshmallow Icing

DIRECTIONS

Fluffy Marshmallow Icing

1. Combine 1/3C water, 1C white sugar and 1 tsp cream of tartar in a medium saucepan and bring to the boil.
2. Do not stir the sugar mixture as it will cause it to crystallise. Boil until you have thick clear bubbles (±5 minutes)
3. Beat 4 egg whites until they form soft peaks
4. Slowly add the sugar syrup a little at a time and beat on high speed for 8 minutes (add 1tsp vanilla extract after 7 minutes.)

White Vanilla Cake

1. Preheat the oven to 180°C and grease and flour 3 (20cm) pans.
2. Combine 1C milk and 1.5 tsp vanilla extract.
3. Beat 1C softened butter until creamy. Gradually add 2C sugar, beating until light and fluffy.
4. Sift together 3C cake flour, 1Tbsp baking powder and 1/8 tsp salt.
5. Alternate adding your flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Beat at low speed after each addition. Put to the side.
6. Beat 5 egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter.
8. Pour batter into the prepared pans.
9. Bake for 20-25 minutes.
10. Cool completely and frost – spread frosting between layers and around the outside of the cake.