![]() ![]() white and dark chocolate for the coating and stripes on top.Looks delicious right? Now to assemble the cakes. (approximately 6-8 minutes)Īdd in the vanilla then continue whipping until the mixing bowl is cool to the touch. It deflate a little at first but as all the syrup mixes into the meringue, it’ll get thick and fluffy. Once all the syrup has been added, turn the mixer up to medium/high and whip until thick and fluffy. Turn the mixer onto medium speed and whip the egg whites to stiff peaks (3-4 minutes.) Once stiff peaks have been reached, reduce the mixer speed to low and VERY carefully and slowly pour the syrup in a slow steady stream down the side of the bowl avoiding the whisk until all the syrup has been added. Do not let the syrup cool too much or it won’t do it’s intended purpose in the next step, I learned this lesson in a previous recipe and I can say it doesn’t come out how it should. Once the syrup reaches temperature, remove from the heat and let cool slightly. *A candy thermometer is essential for making marshmallow and any candy in general since the mixture has to be cooked to a very specific temeperature or you risk not getting the correct results.* Simmer the sugar mixture until the thermometer reads 240F (120C). Do not stir the pot from this point on or you will crystalize the sugar and you’ll have to start over. Once all the sugar has dissolved and the mixture comes to a simmer, place a candy thermometer in and turn the heat up to medium. Place over low heat and stir to combine, do not let this mixture come to a simmer before the sugar has dissolved completely or it will not come together the way it should. Next add the water, sugar, and corn syrup to a medium saucepan. **I did not take pictures of this portion of the recipe and I’m sorry about that, but marshmallow comes together quickly once started and everything has to be ready to go before starting or you risk the results not being what is wanted/expected.** I wiped mine down with a small amount of white vinegar before starting just to be sure. Be extra sure that your bowl and whisk are grease free or else the marshmallow won’t whip up nicely. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. ![]() 1 tsp vanilla extract, optional but highly recommended.While the cake cools, it’s time to make the marshmallow filling. Spread the batter into your prepapred pan and bake for 15-30 minutes depending on your oven, or until the center is set. Mix on low, unless you want to be sweeping flour off your floors for awhile. Scrape the bowl down and begin adding the dry ingredients alternately with the buttermilk, beginning and ending with the flour. Add the eggs one at a time, mixing well between each addition. Mix until combined, make sure to scrape the bottom and sides of the bowl well so that everything mixes evenly. Once the butter gets light and fluffy add in the vanilla, and the oil. In the bowl of a stand mixer fitted with the paddle attachment, (a big bowl and a hand mixer will work just as well) cream together the butter and sugar until light and fluffy. In a medium bowl whisk together the flour, baking powder, corn starch, and salt. **The original recipe calls for three 6 inch pans, but to get the perfect circles that zebra cakes are known for I had to bake the cake in 1 big sheet so I could cut out the rounds of cake.** Preheat your oven to 350F/176C, then grease and flour a 13×9 pan*. 113g (1/2 cup or 1 stick butter), romm temp.Marshmallow filling recipe- For the Cake: I’ll put the links to both below if you want to follow along or try for yourself. I used 2 different recipes, one for the cake and the other for the marshmallow filling. These have always been my favorite, so of course I had to make my own version. In the conclusion of the Little Debbie recreation posts, I recreated my personal favorite Zebra Cakes. ![]()
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