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. — Annie Bailey
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
1/3 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.
Share your favorite cookout side dish for the July/August issue. Submit at mainandbroadmag.com/recipe-submissions.
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- Recipes from Readers: Cake in a Cloud
- Strawberry Season
- Dig In & Drink Up: Larry The Cucumber
- Meet & Greet: Sim Ogburn
- See & Do: May to June 2026
- Made for Shade
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