Ingredients
- canola oil, for greasing
- maize cornflour (cornstarch), for dusting
- 6 eggs
- 220 g (1 cup) sugar
- 35 g (1/3 cup) arrowroot
- 40 g (1/3 cup) maize cornflour (cornstarch)
- 160 g (1/2 cup) Pear Jam
Marsh mallow frosting
- 3 teaspoons powdered gelatine
- 435 ml (1 3/4 cups) boiling water
- 500 g (2 1/4 cups) sugar
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease three 23 cm (9 in) round sandwich tins or two 28 × 18 cm (11 × 7 in) tins, then dust with maize cornflour.
2. Combine the eggs and sugar in the bowl of an electric mixer. Beat until thick and light. Gently fold in the sifted arrowroot and cornflour. Divide mixture among the three round tins or two rectangular tins.
3. Bake for 25–30 minutes, or until well risen and pale golden. Turn onto wire racks to cool.
4. Sandwich the cooled cakes together using pear jam. Place the cake on a stiff board or plate.
5. For the marshmallow frosting, dissolve the gelatine in half of the boiling water. Pour into a saucepan. Add the remainder of the water and the sugar and mix well. Heat gently, stirring until boiling. Simmer without stirring over low heat for 15 minutes.
6. Remove the pan from the heat and allow to cool slightly. Scoop the frosting into the large bowl of an electric mixer and beat on high speed until the mixture doubles in bulk and becomes thick. Spread quickly over the cake, using a metal spatula.
