Iced VoVo Cake

Happy Mothers Day!

Tomorrow is Mother’s Day in the USA and what better way to treat mom than with a slice of this irresistible Iced VoVo Cake with Pink Guava Jam?!!!

Having just returned from a trip to Sydney, I was excited to get my first taste of a VoVo – and now I’m a VoVo addict, they are my new foodie crush!

A VoVo is an Australian biscuit that is topped with pink icing, jam and a generous covering of desiccated coconut – I’m in love!!! But baking mum a biscuit for Mothers Day, albeit an extremely good one, seemed rather miserly, so I decided to bake a cake version of this iconic biscuit instead.

Iced VoVo Cake Pink Guava Jam on Stand with SliceThis is a repeat recipe but I couldn’t resist sharing it again. It’s a firm fave on the site with many of you sending me your pictures, including my Aunt Darlaine who baked a cake that was way better than mine! Anyway, enough of my bakers’  envy, let’s get back to the task in hand – Iced VoVo Cake...

Before you start to make your cake, you’ll need to preheat the oven to 285°F and grease and line a rectangular or square cake pan with parchment paper. VoVo’s are traditionally rectangular, but I only have a 20cm square cake pan!

Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Using an electric beater, beat the mixture on low speed for 30 seconds, or until the ingredients are just combined. Then beat at high speed for a further 1-2 minutes, until the mixture becomes thick and the butter is incorporated. 

Iced VoVo Cake Pink Guava Jam Mix Cake

Spoon the mixture into the cake pan and smooth the surface with a spatula.

Iced VoVo Cake Pink Guava Jam in Pan

Place the cake on the second lowest shelf of the oven and bake for approximately 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Set the cake aside to slightly cool for 10 minutes, then remove the cake from the pan and place it on a wire rack to cool – it should take around 30 minutes.

Iced VoVo Cake Pink Guava Jam Cooling

It’s now time to turn your attention to the icing!

Place the butter and sifted icing sugar in a large mixing bowl and beat until light and fluffy. Add a couple of drops of food colouring, or just enough to tint the icing a pretty pastel pink. Now the clever bit – place the marshmallows in a large microwave safe bowl and heat in microwave for 30 seconds, or long enough to make them expand and melt. Using a spatula, transfer the melted marshmallows to the mixing bowl and beat until smooth. This gives the icing a wonderful taste and texture.

Spread the icing over the cooled cake, leaving a central strip in the middle for the jam.

Iced VoVo Cake Pink Guava Jam Gap

Carefully fill the gap with the fruit jam, then add the final flourish and sprinkle generously with the desiccated coconut – yum!

Slice and serve to mum immediately with a hot mug of tea, a glass of champagne and a smile! And if there is any left over (which I very much doubt), it can be stored in an airtight container for up to 3 days.

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  • Difficulty: Easy
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Ingredients:

For the VoVo Cake:
1½ Cups (275g) Self-Raising Flour
½ Cup (75g) Plain Flour
1 Cup (220g) Caster Sugar
150g Unsalted Butter, Cubed (room temperature, plus extra for greasing)
2/3 Cup (155ml) Milk
3 Eggs (room temperature)
1 Tsp Vanilla Extract
Pinch of Salt

For the Cake Topping:
2 Cups Icing Sugar, Sifted
125g Unsalted Butter, Cubed (room temperature)
1½ Cups Marshmallows
Red/Pink Food Colouring
½ Cup Fruit Jam (whisked until smooth)
½ Cup Dessicated Coconut

Directions:

Preheat oven to 285°F.

Grease a rectangular or square cake pan with butter (I used a 20cm square pan). Line the base and sides with parchment paper.

Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl.

Using an electric beater, beat on low speed for 30 seconds, or until just combined. Then beat at high speed for another 1-2 minutes, until the mixture is thick and all butter is incorporated.

Spoon the mixture into the cake pan and smooth the surface with a spatula.

Place pan on the second lowest shelf of the oven and bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Set cake aside for 10 minutes, then remove from pan and cool on a wire rack for 30 minutes.

To make the icing, place the butter and sifted icing sugar in a large mixing bowl and beat until light and fluffy.

Add the food colouring to tint pink – approximately 2 drops.

Place the marshmallows in a large microwave safe bowl and heat in microwave for 30 seconds, or long enough to make them expand and melt.

Using a spatula, transfer melted marshmallows to the mixing bowl and beat until smooth.

Spread the mixture over the top of the cooled cake, leaving a centre strip in the middle for the jam. Smooth surface of icing with a spatula.

Carefully add the jam to the gap along the centre of the cake.

Sprinkle dessicated coconut over the icing and jam.

Serve immediately or store in an airtight container for up to 3 days.

Recipe from www.raspberricupcakes.com

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