Marsala Cake

Cakes, Biscuits and Bread  

Ingredients

100 gm Plain flour
Salt
1 tsp Baking powder
100 gm Butter or margarine
2 Egg yolk(s)
75 gm Caster sugar
125 ml Milk

Filling

1� Tbsp Cornflour
2 Egg yolk(s)
500 ml Milk
2 Tbsp Granulated white sugar
2 Tbsp Double cream
1 Tbsp Marsala wine

Meringue topping

2 Egg white(s)
3 Tbsp Caster sugar
1 tsp Cinnamon

Method

Pre-heat the oven to 200�C.

For the cake base, cream the butter and sugar. Add the well-beaten egg yolks. Fold in the sifted flour, salt and baking powder alternately with the milk. Pour into 2 well-greased cake tins and bake for about 10 minutes.

Reduce the oven temperature to 100�C.

To make the filling, heat the milk to boiling point. Beat together the sugar and egg yolks, then add the cream. Stir in the cornflour, then add the boiling milk. Return to the saucepan and cook until thickened into custard. Remove from the heat and add the Marsala wine.

To make the meringue, beat the egg whites until stiff and then beat in the caster sugar. Fold in the cinnamon.

To assemble the cake, sandwich the cakes together with the custard filling. Cover the cake with the meringue and bake for at least 30 minutes until golden brown and firm.

24 Sep 2023
Shirl Seath