If you’re reading this in the northern hemisphere the title of this post may seem nonsensical. Australia readers [and maybe New Zealanders] will get it: this cake pays homage to a biscuit that many of us grew up with. Made by Arnotts it is plain vanilla bickie with puffy pink marshmallow topping and a river of raspberry jam down the centre. The whole creation is then sprinkled with desiccated coconut. Sickly? A bit. To children of a certain generation they were the ultimate in lunchbox treats.
With Australia Day looming Miss8 and I decided to do a riff on this old fav, using cake instead of cookie, as the base.
We used ‘Stay at Home Mum’s’ recipe which you can see here http://www.stayathomemum.com.au/recipes/iced-vo-vo-cake/ She in turn found the recipe via Raspberri Cupcakes – check out her stunning blog here http://www.raspberricupcakes.com/
Miss8 and I reduced the sugar and omitted the salt but aside from that we found the recipe a cinch to work from & it produced lovely results.
So if you feel the need to do some patriotic baking this long weekend may I suggest this very sweet and very pretty little number?
150g unsalted butter, cubed, at room temperature
¾ cup caster sugar
2/3 cup milk
1 1/2 cups self-raising flour
1/2 cup plain flour
1 tsp pure vanilla extract
125g unsalted butter
1 ½ cups sifted icing sugar
Pink food colouring
1 1/2 cups marshmallows
1/2 cup raspberry or strawberry jam, whisked until smooth
1/2 cup desiccated coconut [we used shredded]
LET’S GET TO IT:
Preheat oven to 150C and grease and line a brownie pan 17cm x28cm.
Place all cake ingredients into bowl of electric mixer and mix on low until combined, then increase speed and beat until combined and a nice consistency.
Scrape into lied tin and bake for roughly 35 minutes / until cooked.
Allow to cool completely before icing [we put cake in fridge to speed up the process].
To make decoration: beat extra butter and icing sugar until combined in electric mixer – you’ll probably need to stop and scrape down the sides to ensure it is mixed thoroughly.
Add a few drops of the pink food colouring to achieve a light pastel pink.
Heat marshmallows in microwave for 30 seconds on medium heat until they are melted. Working quickly add to the bowl with the pink icing and mix until thoroughly combined.
Leave a wide strip in the centre of the cake then apply the pink icing on either side of the strip.
Fill in the strip with the whisked jam.
Sprinkle the whole cake with the coconut.