Wagon Wheel Cake

Preheat oven to 180°C. Grease and line a 22cm springform cake pan with baking paper.

Sift flour, baking powder and 1/2 tsp salt together in a large bowl. Stir in sugar. In a separate bowl, whisk eggs, milk, butter and vanilla together. Stir into dry ingredients until just combined.

Pour batter into pan and smooth surface. Bake for 45-50 minutes or until cooked when tested with a skewer. Cool in pan for 10 minutes. Transfer to a wire rack to cool.

Clean the cake pan and line with fresh baking paper, extending 2cm above rim.

Level top of cake and cut in half to make 2 layers. Place one half in base of pan. Spread with 1/2 cup jam.

To make the marshmallow, stir 1 1/2 cups sugar, 1/2 cup glucose and 1/2 cup water together in a small saucepan over medium heat until sugar dissolves. Bring to the boil and boil, without stirring, for about 5 minutes or until it reaches “soft ball” stage or 115°C on a sugar thermometer. No thermometer? Test whether the “soft ball” stage is reached by adding a little syrup to a glass of iced water. It should form a soft, sticky ball.

Place 1/2 cup water into bowl of an electric mixer. Sprinkle gelatine over water. With motor running on low speed, slowly pour in hot syrup in a thin steady stream, until mixture is glossy and thick, and bowl is cool to touch (about 5 minutes). Beat in vanilla. Swirl through remaining jam.

Pour marshmallow over jam-topped cake layer. Place second cake half on top and press down gently. Chill for 30 minutes or until set.

Meanwhile, to make the ganache, heat 200ml pure cream in a small saucepan until just below boiling. Add 400g dark cooking chocolate and remove from heat. Stand for 2 minutes. Stir until smooth. Cool, at room temperature, for 20 minutes or until thick enough to spread.

Cover a wire rack with baking paper. Remove cake from pan and transfer to rack. Spread ganache over top and side of cake. Chill for 30 minutes until set. Serve.