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Receta Chocolate Sponge With Marshmallow Filling

Name: Chocolate Sponge With Marshmallow Filling
Ingredients: 3 ounce chocolate; 2 c. brown sugar; 1 c. lowfat milk; 1 x egg yolk; 1 tsp vanilla; 1/4 c. butter; 2 x Large eggs; 2 c. self-raising flour; 1/4 tsp salt; 1 tsp bicarb soda; 1 Tbsp. boiling water; 2 c. sugar; 1/2 c. water; 1/8 tsp cream of tartar; 2 x egg whites; 1/2 tsp vanilla; 1 c. marshmallows, pink/white, cut in 4; 1 Tbsp. dessicated coconut , toasted

de Global Cookbook

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Ingredientes

3 ounce chocolate
2 c. brown sugar
1 c. lowfat milk
1 x egg yolk
1 tsp vanilla
1/4 c. butter
2 x Large eggs
2 c. self-raising flour
1/4 tsp salt
1 tsp bicarb soda
1 Tbsp. boiling water
2 c. sugar
1/2 c. water
1/8 tsp cream of tartar
2 x egg whites
1/2 tsp vanilla
1 c. marshmallows, pink/white, cut in 4
1 Tbsp. dessicated coconut , toasted

Direcciones

1. Heat together chocolate, half the brown sugar, half the lowfat milk and the vanilla. Remove from heat and stir in egg yolk. Allow to cold.
2. Separate the Large eggs. Cream the butter with remaining half of brown sugar, add in egg yolks, sift flour with salt and add in alternately with the lowfat milk. Add in bicarb soda dissolved in boiling water, then the cooled chocolate mix. Gently mix in the stiffly beaten egg whites.
3. Pour batter into prepared sandwich tins and bake 350 F for 30 min.
When done, turn out onto a cooling rack and allow to cold.
Icing:Bring sugar, water, and cream of tartar to the boil. Cook till mix threads when dropped into cool water. Stiffly beat the egg whites, then slowly pour warm mix over while beating till thick. Mix in vanilla and marshmallows;. Split sponge in half, fill with some of mix and spread remainder over cake. Sprinkle top with toasted coconut.