Icing Sugar
Icing sugar can also be...
Details page sections
Slices
Marshmallow Slice
25 mins
30 mins
Easy
10
This delicious marshmallow shortcake recipe has a lovely biscuit base topped with light, fluffy marshmallow.
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- Ingredients
- Method
Ingredients
Base
- 125 grams butter, softened
- ½ cup Chelsea White Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
Filling
- 4 tsp gelatine
- 1 cup cold water (250ml)
- 1 cup Chelsea White Sugar (225g)
- 1 egg white
- 1 cup Chelsea Icing Sugar (150g)
Optional
- few drops of raspberry flavoured essence
- few drops of red food colouring
- desiccated coconut, to sprinkle
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
50
What did you think of this recipe?
Unknown
it look's yum and it is really really yum
5
Matt
You need to be a bit more clear about the marshmallow component. Really disappointed.
2
Hannah
Had to double the recipe!
1
Katie
Is it 8minutes from when it first boils?
CHELSEA SUGAR: Yes, that's correct :)
5
AG
Worth all the effort. Great flavour and simple process. Easily adaptable to different flavours. We did raspberry with chocolate on top and lemon with coconut on top. Delicious
5
Betty
Fantastic yummy easy to make slice
5
Shari
Your recipe was amazing
3
1515211313
I've loved this recipe forever. My Mum used to make it when I was a child. I can never seem to get the marshmallow as thick as it is in the video. Does the gelatin mixture need to be absolutely cold before you add it to the egg white and icing sugar?
CHELSEA SUGAR: Hi there, glad to hear you love this recipe! The gelatine mixture does need to have mostly cooled down, but it doesn't need to be absolutely cold. You may need to beat it for a little longer?
5
Sarah Rogers
It was very delicious! I will definitely do this again!
4
Bob
It was dilicious
1
Method
Base
Preheat oven to 180°C bake.
Cream butter and Chelsea White Sugar together. Add vanilla, then egg and sifted dry ingredients. Mix until well combined.
Press into a slice tin and bake for 20-30 minutes, until golden and firm.
Filling
Soften gelatine in cold water in a medium saucepan. Add Chelsea White Sugar and boil for 8 minutes. Cool.
In a separate large bowl, beat egg white until stiff. Fold in Chelsea Icing Sugar, then slowly pour in cooled gelatine. Beat until white and thick (about 3-5 minutes).
Add raspberry essence and food colouring and beat until combined. Spread on shortcake immediately and sprinkle with coconut, if using.
Leave to set for a few hours before slicing and serving.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
50
What did you think of this recipe?
Unknown
it look's yum and it is really really yum
5
Matt
You need to be a bit more clear about the marshmallow component. Really disappointed.
2
Hannah
Had to double the recipe!
1
Katie
Is it 8minutes from when it first boils?
CHELSEA SUGAR: Yes, that's correct :)
5
AG
Worth all the effort. Great flavour and simple process. Easily adaptable to different flavours. We did raspberry with chocolate on top and lemon with coconut on top. Delicious
5
Betty
Fantastic yummy easy to make slice
5
Shari
Your recipe was amazing
3
1515211313
I've loved this recipe forever. My Mum used to make it when I was a child. I can never seem to get the marshmallow as thick as it is in the video. Does the gelatin mixture need to be absolutely cold before you add it to the egg white and icing sugar?
CHELSEA SUGAR: Hi there, glad to hear you love this recipe! The gelatine mixture does need to have mostly cooled down, but it doesn't need to be absolutely cold. You may need to beat it for a little longer?
5
Sarah Rogers
It was very delicious! I will definitely do this again!
4
Bob
It was dilicious
1
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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