Nigella Toasted Marshmallow and Rhubarb Cake is made with eggs, lemon, pink forced rhubarb, sugar, vanilla, and a pillowy marshmallow icing. This recipe creates a stunning celebration cake with golden sponge layers, tangy rhubarb, and a torched meringue topping. It takes about 2.5 hours to prepare and gives 8–12 slices.
Ingredients
For the Rhubarb Layer:
- 400g pink forced rhubarb (trimmed weight)
- 100g caster sugar
For the Cake:
- 6 large eggs, at room temperature
- 1 lemon (zest and 2 tbsp juice)
- 100ml full-fat milk
- 25g cornflour
- 100g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 150g caster sugar
- 150ml vegetable oil, plus more for greasing
For the Icing:
- 6 egg whites (from above eggs)
- 350g caster sugar
- ¼ tsp fine sea salt
- ½ tsp cream of tartar or ½ tsp lemon juice
- 2 tsp vanilla extract
Instructions
- Roast Rhubarb: Cut and bake rhubarb with sugar at 200°C/180°C Fan for 30 mins. Cool.
- Make Cake Batter: Separate eggs. Whisk yolks with sugar, lemon zest, oil, milk + lemon juice. Add dry ingredients.
- Bake Cakes: Divide batter into 2 greased 20cm tins. Bake at 170°C/150°C Fan for 20–25 mins. Cool completely.
- Make Marshmallow Icing: Gently whisk egg whites, sugar, salt, and cream of tartar over simmering water. Whisk until sugar dissolves.
- Whip Meringue: Beat until thick and glossy. Whisk in vanilla.
- Assemble Cake: Spread icing on first cake, layer with rhubarb, top with second cake, cover fully with remaining icing.
- Toast Marshmallow: Use a blowtorch to toast the outside until golden. Let stand 2 hours before slicing.
Recipe Tips
- Grease-Free Bowls: Essential for stiff peaks in meringue.
- Use Forced Rhubarb: For the best color and tartness.
- Assemble Close to Serving: Prevents meringue slippage.
- Torch Carefully: Use a heatproof stand and moderate flame.
What To Serve With Toasted Marshmallow and Rhubarb Cake
Serve this showstopper cake with a bowl of roasted rhubarb compote or fresh raspberries. It pairs beautifully with a cup of Earl Grey tea or a glass of sparkling wine.
How To Store Toasted Marshmallow and Rhubarb Cake
Refrigerate: Best enjoyed the day it’s made. Store leftovers loosely covered for 1 day.
Freeze: Cake layers (unfilled and undecorated) can be frozen for up to 1 month.
Toasted Marshmallow and Rhubarb Cake Nutrition Facts (Estimated per slice, based on 10 servings)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Sugar: 44g
- Protein: 6g
- Sodium: 190mg
FAQs
Can I use another fruit instead of rhubarb?
Yes—try raspberries or redcurrants with a touch of elderflower cordial.
Do I need a blowtorch?
Yes, to achieve the toasted marshmallow finish.
Can I make the cake in advance?
Bake the sponges ahead, but assemble the day you serve.
Can I skip the meringue icing?
It’s key to the cake’s style, but you could substitute stabilized whipped cream.
Is the cake overly sweet?
The rhubarb balances the sweet meringue perfectly.
Nigella Toasted Marshmallow and Rhubarb Cake Recipe
Description
A festive cake with golden sponge layers, roasted rhubarb, and a torched marshmallow meringue icing that stuns with every slice.
Ingredients
Instructions
- Roast rhubarb with sugar until tender, cool.
- Whisk yolks with sugar, lemon, oil; add curdled milk.
- Add flour mix, bake cakes at 170°C/150°C Fan.
- Heat whites + sugar mix over simmering water; whisk until thick.
- Assemble with rhubarb and icing.
- Cover whole cake in icing.
- Toast with blowtorch and rest before slicing.
Notes
- Use forced rhubarb for color and flavor.
- Don’t skip blowtorch step—it defines the cake.
- Assemble close to serving time.
- Let cake sit 2 hours before slicing for clean layers.