Angel cake

Angel Cake is a type of cake that originated in the United States. It is known for its light and airy texture, which is achieved by using egg whites, sugar, and flour. The cake is traditionally baked in a tube pan, which gives it a distinctive ring shape.

History

The origins of angel cake are believed to date back to the late 19th century in the United States. The cake was named for its light, fluffy texture, which was said to be "fit for the angels". The use of a tube pan for baking is thought to have been inspired by the pound cake, which was traditionally baked in a similar manner.

Ingredients and Preparation

The main ingredients in angel cake are egg whites, sugar, and flour. The egg whites are beaten until they form stiff peaks, and then the sugar and flour are gently folded in. The batter is then poured into a tube pan and baked until it is golden brown and springy to the touch.

Some variations of angel cake include the addition of flavorings such as vanilla or almond extract, or the inclusion of citrus zest. The cake is often served with a dusting of powdered sugar, or topped with fruit or whipped cream.

Cultural Significance

Angel cake has become a popular dessert in the United States, particularly for celebrations such as birthdays and weddings. It is also commonly served during the holiday season.

See Also

• Pound cake
• Sponge cake
• Chiffon cake

References

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