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Giant Wagon Wheel cake
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Prep Time:
240 minutes
Cook Time:
55 minutes
Total Time:
295 minutes
Indulgent giant cake inspired by Arnott's Wagon Wheels, featuring rich chocolate, fluffy marshmallow, and tangy raspberry jam flavors.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 300g (2 cups) self-raising flour
  • 185ml (3/4 cup) milk
  • 230g (2/3 cup) raspberry jam
  • 2 x 190g pkts Arnott’s Wagon Wheels Original Minis biscuits
  • 18.00 gm powdered gelatine
  • 155g (3/4 cup) caster sugar
  • Pink food gel, to tint
  • 150g (1 cup) plain flour
  • 24.00 gm icing sugar
  • 100g butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm iced water
  • 300g dark chocolate, finely chopped
  • 200ml pouring cream
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease a round 20cm cake pan and line with baking paper. Use an electric mixer to beat butter, sugar, and vanilla until pale and creamy. Add eggs one at a time, beating well. Fold in flour and milk in 2 alternating batches until just combined. Spoon into the pan and bake for 35 minutes until a skewer comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Prepare the marshmallow mixture by cleaning a cake pan, lightly greasing and lining it with plastic wrap, ensuring it's smooth. Dust the plastic wrap with icing sugar. Cover a tray with baking paper and dust with icing sugar. In a small bowl, combine 80ml (1/3 cup) water with gelatine. In a saucepan, dissolve sugar in 80ml (1/3 cup) water over low heat. Add the gelatine mixture and stir until clear. Mix in vanilla. Cool for 15 minutes. Beat with a stand mixer for 10 minutes until thick and glossy.
  • While beating the marshmallow, elegantly place a piping bag fitted with a 1cm plain nozzle upright in a tall glass. Delicately paint 2 even stripes of food gel on the inside length of the bag using a small paintbrush. Enhance the stripes by lightly brushing over them with a damp paintbrush to achieve a thinner consistency.
  • With efficiency, transfer approximately 1 cup of marshmallow mixture into the piping bag. Pipe small teardrops onto the lined tray. Smooth the rest of the marshmallow into the prepared pan. Sprinkle with icing sugar and wrap with plastic, gently pressing to seal. Allow to set for 2 hours.
  • Prepare the biscuit by lining a baking tray with baking paper. Blend flour, icing sugar, and butter in a food processor until it resembles fine breadcrumbs. Incorporate egg yolk and iced water until a smooth dough forms, adding more iced water if needed. Transfer the dough to a floured surface, knead gently, then divide into two portions, shaping each into discs. Wrap the discs in plastic wrap and chill in the fridge for 15 minutes. Roll out the discs on a floured surface and cut into 20cm rounds using a cake pan as a guide. Place the rounds on the lined tray, prick with a fork, and bake for 10 minutes or until golden. Let cool on the tray before serving.
  • Create a luxurious ganache by placing the chocolate in a heatproof bowl. Heat the cream in a saucepan over medium heat until it just boils, then pour it over the chocolate. Let it sit for 1 minute before stirring until smooth.
  • Using a large, sharp knife, trim the top of the cake to flatten it. Then, carefully slice the cake in half horizontally. Place a biscuit round on a board and spread a quarter of the jam on it. Layer with a cake and spread a third of the remaining jam on top. Unwrap the marshmallow in the cake pan and place it on top. Spread half of the remaining jam on the marshmallow. Add the remaining cake layer, spread with the last of the jam, and top with the remaining biscuit round. Trim the edges of the cake if needed to make it even before coating it with ganache.
  • Place the cake on a wire rack above a baking tray, gently coat it with ganache, and let it firm up. Finish by adorning with whole and halved Wagon Wheels and marshmallow teardrops.

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