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Chocolate Marshmallow Sponge Cake
Ingredients
- 1 teaspoon DaVinci Gourmet Vanilla Classic Syrup
- 1 teaspoon DaVinci Gourmet Vanilla Classic Syrup
- 2 tablespoons DaVinci Gourmet Toasted Marshmallow Classic Syrup
- 1 teaspoon Chocolate Malt
- 2 tablespoons DaVinci Gourmet Chocolate Fudge Classic Syrup
- 1/2 cup cake flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 2-4 ounce jars marshmallow creme
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups heavy cream
- 4 eggs,separated
- 3/4 cup sugar
- 2 tablespoons unsweetened cocoa powder
Directions
Sponge Cake
Preheat oven to 375°F. Grease 15x10x1 jelly roll pan. Line the bottom of the pan with waxed paper. In a medium sized mixing bowl, beat egg yolks(set egg whites aside) until fluffy. Add sugar and mix together. Add syrups, flour, baking powder and cocoa. Set aside. In a separate bowl beat the reserved egg whites until stiff peaks appear. Slowly add to the cake mixture. Fold to incorporate and spread into the jelly roll pan. Bake for 12 minutes, or until cake springs back when lightly touched. Remove from oven and dust lightly with powdered sugar to keep from sticking. Cover with a towel. Turn pan over and remove wax paper. Roll the cake up from the short side, and place on the deam side to cool. Meanwhile prepare the marshmallow creme frosting and the chocolate malt frosting.
Marshmallow Creme Frosting
Whip all three ingredients together until well blended. Mixture will be sticky.
Chocolate Malt Frosting
Beat all ingredients until stiff. If mixture is too thin add a little powdered sugar until it is thick enough to spread. After the cake has cooled to room temperature, slowly unroll. Spread the marshmallow creme frosting over the cake. Roll cake slowly and place seam side down, gently pushing to make it stick. Frost the cake with the chocolate malt frosting. Sprinkle with crushed macadamia nuts covering the whole cake.
Yield
8-10 servings
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