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

Marshmallow Angel Cake

Ingredients

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

Directions

Prepare the cake

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

Assemble and garnish

Mix the marshmallows into the whipped cream before spreading.
Spread a layer of flavored and sweetened whipped cream over the bottom half.
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 soaks up no excess moisture and holds the layers.
Whipped cream: Adds moisture and richness, giving a soft, creamy filling between the cake layers.
Marshmallows: Soften slightly in the cream and add sweetness and a chewy, pillowy texture.

“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.