Name: Marshmallow Angel Cake
Ingredients: 1 thin angel cake; 1 cup whipped cream; ½ cup marshmallows, cut into small pieces

Marshmallow Angel Cake

Ingredients

1 thin angel cake
1 cup whipped cream
½ cup marshmallows, cut into small pieces

Directions

Prepare the cake

Bake a thin angel cake and let it cool.
Cut the cake through the center.

Assemble and serve

Spread a layer of whipped cream over the bottom half.
Add the marshmallows to the whipped cream and mix well.
Cover with the top half of the cake.
Spread a little whipped cream on top and garnish with whole marshmallows.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Angel cake: Provides a light, airy, tender base that holds the cream layer.
Whipped cream: Adds moisture and richness, and binds the layers together softly.
Marshmallows: Add sweetness and a soft, chewy texture within the cream.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.