Make the batter after any good white cake recipe, and bake in layers. For the filling, boil one cup of sugar and four tablespoonfuls of water until it “ropes,” then add a half pound of marshmallows torn into bits, and stir until they dissolve. Whip the whites of three eggs until very stiff; add three tablespoonfuls of sugar and stir into the syrup, beating hard all the time. Spread between the layers while warm, as it stiffens very quickly.