RECIPES FROM 1979

Marshmallow Cake

Soft strawberry marshmallow over a buttery shortcake base.

CURIOUS BUT CHARMING

1 HOUR 30 MINS + SET

MAKES 12

ABOUT THE RECIPE

Marshmallow cake is really a slice, with a buttery shortcake base beneath a generous layer of strawberry marshmallow. The topping starts with a packet of jelly, beaten with icing sugar until pale and fluffy.

Cut into squares and served chilled, it’s a sweet addition to the afternoon tea table. Chocolate icing is an optional finishing touch for anyone who likes strawberry and chocolate together.

JUMP TO RECIPE

THE ORIGINAL RECIPE

Original 1979 Ward 9 cookbook page for Marshmallow Cake.

THE MODERN CONVERSION

From 1979 to today’s kitchen.

The original recipe, reworked with clearer measurements, modern steps and everything you need to make it now.

Ingredients

Shortcake base

115 g butter, softened

165 g caster sugar

1 egg

1 tsp vanilla extract

225 g plain flour

1 tsp baking powder

Strawberry marshmallow topping

1 × 85 g packet regular strawberry jelly crystals

1 cup water

300 g icing sugar

Optional chocolate icing

150 g icing sugar, sifted

15 g cocoa powder, sifted

15 g butter, softened

1–2 Tbsp hot water, as needed

Method

Preheat the oven to 160°C fan. Grease a 23 × 33 cm slice tin and line it with baking paper, leaving some overhang so you can lift the cake out later.

Beat the butter and caster sugar until light and creamy. Beat in the egg and vanilla. Add the flour and baking powder and mix just until a soft dough forms.

Roll or press the dough evenly across the bottom of the tin. Bake for approximately 20–30 minutes, until lightly golden and firm in the centre. Leave it in the tin to cool completely.

Put the dry jelly crystals and water in a medium saucepan. Leave to stand for 10 minutes. Bring the jelly mixture to a boil, stirring to dissolve the crystals, then boil for 5 minutes. Remove from the heat.

Transfer to a large heatproof mixing bowl, add the sifted icing sugar and beat with electric beaters until the mixture is thick, pale, fluffy and holds its shape. It may take several minutes to thicken as it cools.

Immediately spread the marshmallow over the cooled base. Leave until cold and set, this will take a few hours.

Mix the icing sugar and cocoa with the butter. Add 1 tablespoon of hot water and stir until smooth, adding a little more water only as needed to make a thick but pourable icing. Allow it to lose any heat, then gently pour it over the set marshmallow and ease it to the edges without pressing down. Let the icing set before slicing.

Recipe book compiled by Ward 9w Hutt Hospital December 1979 City Slicker.

THE TASTE TEST

So, was it worth making again?

The honest verdict after cooking from the 1979 page.

I enjoyed this, and the strawberry marshmallow was the highlight. It was yummy, although mine wasn’t quite as firmly set as I’d have liked. A little more beating may have helped. The shortcake base was quite thick, too, and I’d have preferred it a little thinner. A firmer topping and a little less base would have made a good slice even better.

SAMANTHA'S NOTES

Beat until thick

Give it time to set

Keep the base even

Use electric beaters until the marshmallow is pale, fluffy and thick enough to hold its shape. Beating builds the airy texture and thickens the mixture.

Allow at least 2 hours in the fridge before slicing, and longer if the topping is still soft. Chilling gives the marshmallow time to firm up; it should hold its shape when you lift out a piece.

Press the dough evenly into a 33 × 23 cm tin, taking care not to leave thicker patches. A smaller tin will give you a deeper base as well as a thicker marshmallow layer.

KEEP COOKING