Angel Kiss Cake

Here’s a delightful Angel Kiss Cake recipe—a light, airy dessert often featuring a marshmallow or meringue-based filling and a soft sponge or angel food cake exterior.

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🍰 Angel Kiss Cake Recipe

🧁 Ingredients:

Cake (Angel Food Base)

• 1 cup cake flour

• 1½ cups granulated sugar (divided)

• 12 large egg whites (room temperature)

• 1½ tsp cream of tartar

• ¼ tsp salt

• 1½ tsp vanilla extract

• ½ tsp almond extract (optional)

Marshmallow Filling (Angel “Kiss”)

• 1 cup granulated sugar

• ⅓ cup water

• ¼ tsp cream of tartar

• 3 large egg whites

• 1 tsp vanilla extract

Optional Chocolate Glaze

• 4 oz semi-sweet chocolate, chopped

• ½ cup heavy cream

• 1 tbsp butter

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👩‍🍳 Instructions:

1. Make the Cake

1. Preheat oven to 350°F (175°C). Use an ungreased 10-inch tube pan.

2. Sift together the cake flour and ¾ cup sugar. Repeat 3 times. Set aside.

3. In a large bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt.

4. Gradually add the remaining ¾ cup sugar and beat until stiff, glossy peaks form.

5. Gently fold in vanilla and almond extract.

6. Sift in the flour-sugar mixture in small batches, folding gently after each addition.

7. Pour into the tube pan and smooth the top. Bake for 35–40 minutes until golden and springy.

8. Invert the pan and let the cake cool completely upside-down before removing.

2. Make the Marshmallow Filling

1. Combine sugar, water, and cream of tartar in a small saucepan over medium heat.

2. Stir until sugar dissolves, then boil without stirring until the syrup reaches 240°F (soft-ball stage).

3. Meanwhile, beat egg whites to soft peaks.

4. Slowly pour hot syrup into egg whites while beating on high speed.

5. Add vanilla and continue beating until thick and glossy (7–10 minutes total).

6. Let cool slightly before using.

3. Assemble

1. Slice the cake horizontally into 2 or 3 layers.

2. Spread the marshmallow filling between layers and over the top and sides.

3. Chill for at least 30 minutes.

4. Optional: Chocolate Glaze

1. Heat cream and butter until just boiling. Pour over chocolate and let sit 2 minutes.

2. Stir until smooth and let cool slightly.

3. Drizzle or pour over the cake.

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📝 Notes:

• Store in the fridge but serve at room temperature.

• For a citrus twist, fold a bit of lemon or orange zest into the marshmallow.