Today was the final in our baking competition. We were required to bake slices. Today only three of us baked – me, A and Dad. As usual the standard was high, and everyone enjoyed a lovely array of home baked goodness. Dad won with his traditional Albert Square, A came second with a yummy Apple Streusel and I brought up the rear with my old school Marshmallow Shortcake. I haven’t won one challenge on our competition but for me the real benefits have been practicing my baking and getting to spend regular time with family.
Here are some pics from today. If you scroll down I have also posted the recipe for the Marshmallow Shortcake that I made. The recipe is from the book I rediscovered. Over the next weeks I will be sharing various old-time gems from this wonderful book – it is almost a time capsule by food!
Marshmallow Shortcake Recipe
Heat oven to 350 degrees (F).
Cream together 2T Sugar, 1 1/2 oz butter and 1/2 t vanilla.
Add 1 egg (small).
Sift in 3/4 C flour, 1/2t baking powder and 1/8 t salt.
Mix well together, using hands if mixture is crumbly. Line bottom of sponge roll tin with baking paper. Press mixture out thinly and evenly in the sponge roll tin. Prick all over with a fork. Bake until well browned – about 15 minutes. Double this recipe covers one 8 x 11 sponge roll tin.
Marshmallow for Topping
Put 1T gelatine and 1T cold water into a pot. Leave to stand for a few minutes. It will go all gloopy.
Add 1C sugar and 2T water.
Stir over heat until the sugar and gelatine are dissolved. It will look like there is not enough liquid for it to dissolve. Be patient, it will dissolve. Bring to the boil. Take off the heat.
Add 1/2c cold water and 1/4 t vanilla. At this stage I also added 2t rose water and 3 drops of red food colouring. Allow to cool and just thicken.
Beat until thick and white (light pink if you have added colouring). This will take some time but it eventually does happen.
Pour over cold shortcake.
There are many variations you can make, for example, spreading raspberry jam on the shortcake before pouring the marshmallow on, putting toasted coconut on the top or melted chocolate (cooled).
Because this is a very old recipe it does not make huge quanities. But it does make a delicous Marshmallow Shortcake.