Name: Marshmallow Angel Cake
Ingredients: 1 thin angel cake; 1/2 cup marshmallows, cut into small pieces; whipped cream, flavored and sweetened

Marshmallow Angel Cake

Ingredients

1 thin angel cake
1/2 cup marshmallows, cut into small pieces
whipped cream, flavored and sweetened

Directions

Prepare the cake

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

Assemble and garnish

Spread a layer of flavored and sweetened whipped cream over the bottom half.
Add the cut 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 fills the layer between the cake halves.
Marshmallows: Add soft, chewy pieces and light sweetness to the cream filling.

“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.