PINK CHAMPAGNE CAKE

This American invention, considered the elite of party cakes in the 1950s and 1960s, is making a coconut-laced comeback

330g (2¾ cups) flour 15ml (1 tbsp) baking powder 5ml (1 tsp) salt 180g butter 300g (1½ cups) sugar 185ml (¾ cup) sparkling wine 6 extra-large egg whites

Coconut filling: 60g butter 6 large marshmallows, chopped 15ml (1 tbsp) white wine 250ml (1 cup) desiccated coconut

Icing: 500g icing sugar, sifted 60ml (¼ cup) corn syrup or liquid glucose 60ml (¼ cup) water Pinch of salt 7.5ml (1½ tsp) vanilla essence A few drops of almond essence 2-3 drops of red food colouring 16 large marshmallows, pink or white, quartered Sift the flour, baking powder and salt together in a bowl and set aside. Using an electric mixer, cream the butter with 200g (1 cup) of the sugar until light and fluffy. Add the flour mixture and sparkling wine alternately, mixing to a smooth batter. In a separate bowl, beat the egg whites until stiff, then gradually beat in the remaining sugar till you have a stiff meringue. Fold half the meringue into the batter, mixing through gently, then gently fold in the remaining meringue. Spray 2 x 20cm loose-bottomed cake pans with cooking spray and line the bases with greaseproof paper. Divide batter between the pans and bake in a preheated oven at 180°C for 25-30 minutes. Allow to stand for 10 minutes before turning out to cool on a rack.

For the filling, combine the butter, marshmallows and wine in the top of a double boiler. Set over simmering water and stir until marshmallows have melted. Remove from heat and stir in coconut. Cool until thick enough to spread and use to sandwich the cakes together.

For the icing, place icing sugar, corn syrup and water in the top of a double boiler. Set over simmering water and stir until smooth. Add salt, vanilla and almond essence (go easy, it can be pungent). Stir in food colouring. Spread the warm icing over the cake and decorate with the marshmallow quarters.