Orange cake with snowy marshmallow frosting - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Orange cake with snowy marshmallow frosting By You Magazine - December 22, 2019 The cute reindeer decoration on this orange cake with snowy marshmallow frosting isn’t obligatory, but it does add a real sense of occasion. Chris Alack MAKES 1 X 20CM CAKE 225g unsalted butter diced, plus extra for the tin 225g golden caster sugar 225g self-raising flour 2 tsp baking powder finely grated zest of 1 orange 4 medium eggs 100ml fresh smooth orange juice FROSTING 2 medium organic egg whites 150g white caster sugar 2 tbsp fresh smooth orange juice 1/2 tsp cream of tartar pinch of sea salt 11 white marshmallows TO DECORATE selection of mini marshmallows, red chocolate beans, mini pretzels and red and black sprinkles 1. Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm cake tin about 9cm deep. Place all the cake ingredients in the bowl of a food processor and whiz together until combined. Transfer the mixture to the cake tin and smooth the top. 2. Bake for 50-55 minutes, or until a skewer inserted at the centre comes out clean. Run a knife around the collar of the cake and leave to cool before removing from the tin. 3. For the frosting, whisk together the egg whites, sugar, orange juice, cream of tartar and salt in a large bowl using an electric whisk. Set the bowl over a pan containing a little simmering water and whisk at high speed for 5 minutes until you have a thick mousse-like glaze that stands in peaks. Add the marshmallows and stir for several minutes until they begin to soften and melt, then whisk until the mixture is smooth and completely melted. Remove from the heat. 4. Spread the frosting thickly over the top and sides of the cake (you may not need quite all of it). 4. Decorate the top as desired and set aside for a couple of hours for the frosting to set. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved