DIY Angel Pies

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Angel pies or choco pies are my childhood. In case you don’t know, angel pies are a Japanese snack. They’re mini marshmallow sandwiching spongecakes covered in chocolate. I absolutely love them and they seemed pretty simple to make, just three components. So I tried them and they came out delicious. I used a spongecake recipe from the Joy of Cooking, which I got as a graduation gift from my family friends and then melted some marshmallows to make the filling and covered the whole thing in chocolate. My co-workers and Pat loved them and I’m actually dying to make them again. The problem is that they call for lots of eggs, so it’s not something I should be making a whole lot of. Also goodness knows how bad they are nutrition wise. I mean it’s just sugar, sugar and more sugar. But hey, they’re cute and absolutely delicious and they will for sure impress your friends!

So let’s get started!

 Ingredients:

Sponge cake:
-3/4 cup sifted cake flour 
-1/4 cup milk
-3 tbsp butter
-3/4 cup sugar
-5 large egg whites
1 tsp baking powder
Marshmallow filling
-2 cups marshmallows
Chocolate coating
-6 or 7 oz chocolate 
 

Directions:

  1. Preheat the oven to 400 ºF. Spray nonstick spray on a rimmed baking sheet and line with parchment.
  2. Sift the flour in a medium bowl and set aside.
  3. In a small pot, heat the milk and butter until the butter is melted.
  4. In a separate bowl, whip together the eggs and sugar until light and fluffy. It should triple in volume and look like softly whipped cream. Mix in the baking powder.
  5. In three additions, sift in the sifted flour and fold it into the batter with a rubber spatula (that way you don’t break the bubbles you just whipped into the batter.
  6. Add the hot milk and butter and fold into the batter until well combined.
  7. Pour into the prepared baking sheet and tap it gently on a flat surface to evenly spread the batter.
  8. Bake in the preheated oven for 8 to 10 minutes or until the top is golden and springs back when pressed gently.
  9. Let the cake cool for 5 to 10 minutes, then place aluminum foil across the top and flip the pan over so that the aluminum foil is on the bottom and the pan is on top. Place the upside down pan on a flat surface and gently remove the pan from the cake. Let the cake cool for 10 to 15 minutes.
  10. While the cake cools, place the marshmallows in a microwave safe bowl and melt. I put them in the microwave in spurts of 30 minutes.
  11. Prepare the chocolate coating, by melting half the chocolate in 15 second intervals.  Once all the chocolate has melted, add in the other half of the chocolate to temper the chocolate. This way, the chocolate will set and become solid at room temperature.
  12. Once the cake is cool, cut out circles of cake using a round cookie cutter or a glass. You should make about 20 circles. You can eat the leftover sponge or save it for making something like trifle. I just ate it. It was delicious.
  13. Pair up the circles. They will be the sandwich of the angel pie/choco pie. If you want it to be exactly like the store bought thing, take half the circles and dip the bottom in the chocolate and place on wire rack fitted inside a rimmed baking sheet. The excess chocolate will drip onto the baking sheet making for much easier clean up.
  14. Spoon a few dollops of marshmallow on half the circles, if dipping half the sponge circles in chocolate, spoon the marshmallow frosting on top of the chocolate dipped ones. It helps to spray nonstick spray (I used coconut from Trader Joe’s) all over the utensils. Trust me, spraying with nonstick spray keeps the marshmallow from sticking and is so nice. Make sure to leave a centimeter or two of the edge of the circles bare. The marshmallow filling will spread when you top it with the second sponge cake round.
  15. Place the second sponge cake round on top of the marshmallow filling and gently press so that the marshmallow reaches the edge of the sponge. Don’t worry if it start overflowing. Just take a small rubber spatula or a knife  (covered in nonstick spray) and gently remove the excess filling. Or push it back up under the sponge with your finger.
  16. Place the marshmallow sponge sandwiches on a wire cooling rack fitted inside a baking sheet. Pour a little chocolate over each sandwich and using a offset spatula, gently spread the chocolate so that it coats the entire sandwich. If you don’t have enough, melt some more chocolate and pour on top.
  17. Let the chocolate set. If you are impatient, place in the fridge for 10 to 15 minutes.

And that’s it! Now pour yourself a cup of tea or a glass of milk and enjoy your homemade choco pie🙂

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My co-workers and boyfriend really liked these and I personally fell in love with them as well. I’m trying to find a way to make the filling better. I was thinking maybe using my meringue frosting recipe, which has clearly become a permanent fixture in my baking repertoire or making my own marshmallows.  I might possible use a blow torch (because I got one for my birthday!) and change the sponge cake to graham crackers to make it a fun s’mores recipe. I’ll keep you updated!

Hugs and puppies!

Mimi

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