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Author Notes: Angel food cake and s’mores are two of summer’s most delicious desserts. It’s time to bring them together in this epic S’mores Angel Food Cake! —Paige
For the Cake
- 1.75 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour
- 12 egg whites, room temperature
- 1/3 cup warm water
- 1 teaspoon vanilla
- 1.5 teaspoons cream of tartar
- 12 ounces milk chocolate finely chopped
- 6 ounces heavy whipping cream
- 1 cup marshmallow fluff, store bought or homemade
- 1/2 cup graham cracker crumbs
- Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
- In a medium bowl, combine cake flour, salt, and half of the fine sugar. Sift together and set aside.
- Preheat oven to 350ºF.
- Combine egg whites, water, vanilla and cream of tartar in the bowl of your stand mixer. Whisk ingredients together for 2 minutes until well combined. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks are formed.
- Sprinkle some of the flour mixture over the top of egg white mixture. Gently fold in. Repeat until all of the flour mixture has been folded in evenly.
- Spoon mixture into an ungreased tube pan and bake for 35-40 minutes, until golden brown in color and cake is cooked through.
- Invert cake pan and cool upside down (cake remaining in the pan) until completely cooled.
- Once cooled, run a knife along the inside tube and the outside to loosen the cake. Lift the tube from the rest of the pan and invert the cake onto a cooling rack, using the knife to loosen it from the bottom, if necessary.
- To make the ganache
- Finely chop chocolate and place in a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth.
- Allow the ganache to cool a bit before using.
- Place the cooling rack with cake on top over the top of your sink. Pour the ganache over the cake, spreading evenly over the sides, top, and inside.
- Take the graham cracker crumbs and throw them along the bottom half of the cake. This is the best way I can describe this.
- Spread or pipe marshmallow creme over the top of the cake. Carefully toast the top with a culinary torch.
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