This American invention, elite of party cakes in the 1950s and 1960s, is making a comeback Ingredients330g flour15ml (1 tbsp) baking powder5ml (1 tsp) salt180g butter300g sugar185ml sparkling wine6 extra-large egg whitesCoconut filling:60g butter6 large marshmallows, chopped15ml (1 tbsp) white wine250ml desiccated coconutIcing:500g icing sugar, sifted60ml corn syrup or glucose60ml waterPinch of salt7.5ml vanilla essenceA few drops of almond essence2-3 drops of red food colouring16 large marshmallows, quarteredSift the flour, baking powder and salt together in a bowl and set aside. Using an electric mixer, cream the butter with 200g of the sugar until light and fluffy.Add the flour mixture and sparkling wine alternately, mixing to a smooth batter.In a separate bowl, beat the egg whites until stiff, then gradually beat in the remaining sugar till you have a stiff meringue.Fold half the meringue into the batter, mixing through gently, then gently fold in the remaining meringue. Spray 2 x 20cm loose-bottomed cake pans with cooking spray and line the bases with greaseproof paper. Divide batter between the pans and bake in a preheated oven at 180C for 25-30 minutes. Allow to stand for 10 minutes before turning out to cool on a rack. For the filling combine the butter, marshmallows and wine in the top of a double boiler. Set over simmering water and stir until marshmallows have melted. Remove and stir in coconut. Cool until thick enough to spread and use to sandwich the cakes together. Place icing sugar, corn syrup and water on a double boiler. Set over simmering water and stir until smooth. Add salt, vanilla and almond essence. Stir in food colouring. Spread the warm icing over the cake and decorate with the marshmallow quarters..