Base

• Preheat oven to 150C fan forced or 160C conventional and line a 20cmx30cm slice tin with baking paper or grease well with butter
• Separate egg whites from yolks, set aside the egg yolks for step 6
• Place egg whites and cream of tartar into the mixer and insert butterfly, whip 2 minutes / speed 3 / mc off
• Add sweetener, whip 2 minutes / speed 3 / mc off
• Remove whipped egg whites and set aside, remove butterfly
• Without washing the bowl, add all remaining ingredients including the yolks, excluding the egg whites, blend 30 seconds / speed 4 / mc on
• Scrape down, blend 10 seconds / speed 4 / mc on
• Add half of the whipped egg whites to the cake mixture, blend 10 seconds / speed 4 / mc off, scrape down and also loosen any mixture from the bottom of the bowl and under the blades
• Add the remaining egg whites, blend 10 seconds / speed 4 / mc off
• If there is still visible unmixed egg whites, using your spatula fold this into the cake mixture to combine. Transfer the cake mixture into the lined tin
• Remove any remaining mixture from the blades by spinning the empty bowl 2 seconds / speed 10 / mc on, add the extra mixture to the tin
• Bake 20-25 minutes checking cake from 20 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
• Turn off the oven, leave the fan running and oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
• Take the cake out of the oven, allow cake to cool fully then run a butter knife around the edges to loosen and carefully remove from tin

Jam

• Sprinkle the gelatin over the water to allow it to bloom
• Place all ingredients into the mixer, cook 6 minutes / varoma temp / speed 1 / mc on, stay close to the mixer and if it starts to bubble up through the lid turn the temperature down to 100 or turn the machine off for a moment
• Move to a bowl and allow to thicken in the fridge 2 hours minimum
• Move the cake to the fridge
• Once the jam is starting to thicken and set slightly, pour it over the base, spread out evenly and then return the topped cake to the fridge
• Don’t start the marshmallow until the cake and jam are cooled and the jam is on the cake

Marshmallow

• Bloom gelatin by sprinkling onto the water and leaving it to sit for a minute
• Into a very clean mixer place bloomed gelatin water and sweetener, cook 2 minutes / 37C / speed 2 / mc off
• Scrape down and check there is no sweetener sitting on the blades, heat again 2 minutes / 37C / speed 2 / mc off
• Insert butterfly, whip 10 minutes / speed 4 / mc on
• Pour over base and spread out quickly then return to the fridge

Chocolate

• Combine all ingredients in the mixer, chop 5 seconds / speed 7 / mc on, scrape down
• Melt 2 minutes / 50C / speed 2 / mc off
• Allow to cool to room temperature then drizzle over marshmallow and return to the fridge for a final 10 minutes to set

Conventional method

Base

• Preheat oven to 150C fan forced or 160C conventional and line a 20cmx30cm slice tin with baking paper or grease well with butter
• Separate egg whites from yolks, set aside the egg yolks for step 5
• In a medium bowl, whip egg whites with cream of tartar to stiff peaks
• Add sweetener and continue whipping until the sweetener is dissolved. Set aside the egg whites
• In a separate bowl, cream together the remaining ingredients until well combined
• Add half the whipped egg whites to the cake mixture, mix well
• Add the remaining egg whites to the cake mixture, mix well
• Transfer cake mixture into lined tin
• Bake 20-25 minutes checking cake from 20 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
• Turn the oven temperature off, leave the fan running, oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
• Take the cake out of the oven, allow cake to cool fully then run a butter knife around the edges to loosen and carefully remove from tin

Jam

• Sprinkle the gelatin over the water to allow it to bloom
• Place all ingredients into a small pot, bring up to heat and simmer for 6 minutes, stirring the whole time
• Move to a bowl and allow to thicken in the fridge 2 hours minimum
• Move the cake to the fridge
• Once the jam is starting to thicken and set slightly, pour it over the base, spread out evenly and then return the topped cake to the fridge
• Don’t start the marshmallow until the cake and jam are cooled and the jam is on the cake

Marshmallow

• Bloom gelatin by sprinkling onto the water and leaving it to sit for a minute
• Into a microwave safe bowl, place all the ingredients, and heat only until the sweetener and gelatin has dissolved
• Allow to cool to room temperature, then which electric beaters whip for approx. 10 minutes, until the marshmallow is light, white and fluffy
• Pour over base and spread out quickly then return to the fridge

Chocolate

• Place chocolate in a heatproof bowl, gently microwave for 30 seconds and stir, continue microwaving in 30 second bursts until the chocolate is soft.
• Add butter and stir to combine. If it starts to separate you can add a teaspoon of cream
• Allow to cool to room temperature then drizzle over marshmallow and return to the fridge for a final 10 minutes to set