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
Ingredients
- 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
- For Topping
-
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
Directions
-
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.
See what other Food52ers are saying.