Marshmallow Fluff Sponge Cake
Indulge in the heavenly delight of Marshmallow Fluff Sponge Cake, a dessert that's as light and airy as it is decadently sweet! This recipe combines a tender, cloud-like sponge cake base with a luscious layer of fluffy marshmallow filling, creating a nostalgic treat that’s perfect for any celebration or afternoon tea. The cake’s delicate structure is achieved by folding whipped egg whites into the batter, ensuring a perfectly soft and springy crumb. Each bite is elevated by the gooey marshmallow fluff spread between the layers and on top, making every slice irresistibly indulgent. With a hint of vanilla, a dusting of powdered sugar, and simple ingredients you likely have in your pantry, this show-stopping dessert is as easy to make as it is to enjoy. Perfect for fans of marshmallow desserts, sponge cakes, or crowd-pleasing treats, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Cornstarch
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 6 large Eggs, separated
- 1 cup Granulated sugar
- 1.5 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 2 tablespoons Unsalted butter, melted and cooled
- 2 cups Marshmallow fluff
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a larger bowl, add the egg yolks and granulated sugar. Beat with an electric mixer on medium speed for about 2-3 minutes until pale and thick. Mix in the vanilla extract and milk.
Gradually add the sifted dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
In a clean mixing bowl, whisk the egg whites using an electric mixer on high speed until stiff peaks form. This will take about 3-4 minutes.
Carefully fold the whipped egg whites into the batter in three additions. Use a rubber spatula and fold gently to avoid deflating the air bubbles.
Pour the batter into the prepared cake pan. Smooth the top with a spatula and tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled completely, carefully cut it in half horizontally to create two layers.
Spread half of the marshmallow fluff evenly over the bottom layer of the cake. Place the top layer back on and spread the remaining marshmallow fluff on top.
If desired, dust the cake lightly with powdered sugar for garnish.
Slice and serve. Enjoy your Marshmallow Fluff Sponge Cake!
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 751.8 g | 273% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 508.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
