Go to Marshmallow Paradise with this Lemon Pom-Pom Cake

Bust out the pastel palette and build a fluffy marshmallow-covered cake, complete with lemon curd, raspberry jam and cream cheese frosting.

recipe

Lemon Pom-Pom Cake

It may look as soft as a pillow, but this joyous puffball was made for eating!

Start with cake batter

Begin by collecting everything you need to make the vanilla cake base. Then, preheat your convection oven to 320 degrees F. For the full list of ingredients, see the recipe page.

Following the recipe instructions, combine all ingredients using a kitchen mixer. Pour the batter into a greased, oven-safe baking bowl. Bake for 45 to 50 minutes, or until a skewer comes out clean. Once finished, let the cake rest for an hour before removing it from the bowl.

Make your pom-poms

In the meantime, get started on your marshmallow puffs. To do this, whip egg whites until stiff peaks form, then add sugar syrup and gelatin. Mix in your favorite pastel food coloring.

Get piping

Working quickly, transfer the marshmallow mixture to a large piping bag, then pipe it into your silicone molds. Repeat these steps to make differently-colored marshmallows.

Frosting time

To make your cream cheese frosting, use an electric mixer to beat cream cheese and butter. Gradually add icing sugar, then finally lemon juice and beat until fluffy.

Cut the cake

Use a long, thin knife to divide your cake horizontally into 3 layers.

Layer one: raspberry

Spread a layer of frosting on the top of your cake base. Then use a piping bag to create a well by drawing a ring around the edge. Fill the well with raspberry jam.

Layer two: lemon curd

Place the next layer of cake on top, then repeat the making a well. This time, fill it with lemon curd. Seal it with the top layer of cake, then crumb coat the whole thing. Place it in the fridge for 20 minutes so the frosting firms up.