Honey-Soaked Vanilla Sponge with Marshmallow Frosting

A sweet, honey-soaked sponge cake topped with toasted marshmallow frosting.


Serves 8

Preparation Time

Cook time

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Cook's NoteMake your marshmallow frosting just before serving to ensure it keeps silky smooth and the peaks stay stiff.
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For the sponge:

  • 4 free-range eggs
  • 400g sugar
  • 1 tsp vanilla extract
  • 350g flour, sifted
  • 2 1/4 tsps. baking powder
  • 175ml vegetable oil
  • 1 cup milk
  • ¼ cup honey, warmed up

For the marshmallow frosting:

  • 4 room temperature free-range egg whites
  • ½ tsp cream of tartar
  • 220g caster sugar


Preheat the oven to 160°C.

For the sponge, cream the eggs and sugar together until light and fluffy. Beat in the remaining ingredients until smooth but take care not to over-beat.

Grease a Le Creuset 26cm Rectangular Dish. Pour in the cake mixture and bake for 35 – 45 minutes, or until golden and just set. Remove from the oven and set aside to cool. Prick the cake with a cake skewer and drizzle warm honey over the surface to soak into the sponge while it cools.

Once the cake has completely cooled and you are ready to serve, make the marshmallow frosting. Add the ingredients to a glass bowl placed over a small saucepan of simmering water. Whisk the ingredients together with an electric hand beater for 4 – 5 minutes until thick peaks form. Remove from the heat and continue to whisk for a further 3 minutes until cooled and silky smooth. Spoon into a piping bag and pipe peaks onto your sponge. Cut into squares to serve.