Marshmallow Angel Cake
Ingredients
Directions
Prepare the cake
Bake a thin angel cake and let it cool.
Cut the cake through the center.
Make the marshmallow cream
Whip the cream until soft peaks form, then fold in the mini marshmallows.
Assemble and garnish
Spread the marshmallow cream over the bottom half of the cake.
Cover with the top half of the cake.
Spread a little of the cream on top and garnish with whole marshmallows.
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
- Heavy whipping cream
- Whipped into soft peaks, it gives the filling a light, airy texture.
- Mini marshmallows
- Folded into the cream, they add sweetness and a soft, chewy body to the filling.
- Angel cake
- Its light, open crumb forms the layers that hold the filling.
The step that matters
Whip the cream to soft peaks only. Cream whipped past soft peaks turns grainy and begins to separate, so it will not fold smoothly with the marshmallows or spread evenly. Stopping at soft peaks keeps the filling light and spreadable.
“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.
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