I was attracted to this cake because of marshmallow !!
And there were 2 mistakes through the baking..Firstly ,I took the cake out of the oven ( after the first stage of baking) before it was really cooked through which made the centre of the cake and also raspberried sink in a bit..
Secondly ,I used stuffed marshmallows ,not plain one like it says in the original recipe ,therefore ,when the stuffings were meltd and became liquid and made the top so watery like you can see from the pictures below...
1. Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin. Heat oven to 190C/fan 170C/gas 5. Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if you've got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you don't mix too vigorously or they will fall apart.
2. Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.
Khun Amber..I don't have the one you mentioned.. but i have subscribed bbc magazine ,so it's likely that we have lots of the same recipes..cuz they are all from the same publisher!
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