Cake in a Cloud came about by accident. I needed a quick dessert and didn’t have a lot of time to prepare. I had enjoyed a similar dessert years before, but I had forgotten exactly how it was made, nor did I remember all the ingredients, so I looked around my pantry and developed a version of my own. It was a huge success — a delicious improvisation and a quick preparation. The layers of cream, cake, and custard resemble a cake in a cloud, hence the name. It can also be layered with fruit (strawberries or banana) or coconut for another blast of flavor.
1 store-bought angel food cake
1 container fat free Cool Whip
½ cup ginger snap cookies, crushed
custard (recipe below)
Tear or cut the angel food cake into small bites and place in the bottom of a large dish. Generously spoon half of the cooled custard over the cake — don’t be shy. Add a layer of Cool Whip and sprinkle with ginger snap crumbs. Repeat layers, ending with the crumbs. Refrigerate for one hour before serving.
For Custard:
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1 ½ cups evaporated milk cup heavy cream
1 cup granulated sugar
1 large egg, at room temperature, beaten
½ teaspoon vanilla extract
- In a large microwave-safe bowl, add flour and cornstarch and stir to combine. Whisk in evaporated milk, heavy cream, sugar, egg, and vanilla extract.
- Microwave on high for 4 to 6 minutes, stirring every 20 seconds, until mixture thickens slightly.
- Remove from microwave, cover with plastic wrap, and set aside for one hour at room temperature to cool. Then refrigerate to chill completely.
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