Angel food cake

Angel food cake is a type of cake that originated in the United States during the 19th century. It is known for its light and airy texture, which is achieved by using egg whites as the primary leavening agent.

History

The origins of angel food cake are not entirely clear, but it is believed to have been developed in the United States in the mid-19th century. The cake was popularized by the Pennsylvania Dutch, who were known for their baking skills. The name "angel food" comes from the cake's light, fluffy texture, which is said to be "fit for the angels."

Ingredients and Preparation

The main ingredients in angel food cake are egg whites, granulated sugar, cake flour, and cream of tartar. The cream of tartar is used to stabilize the egg whites and help them maintain their volume when beaten. The cake is typically flavored with vanilla extract and sometimes almond extract.

To prepare angel food cake, the egg whites are first beaten until they form soft peaks. The sugar is then gradually added and the mixture is beaten until it forms stiff peaks. The flour is sifted over the egg white mixture and gently folded in. The batter is then poured into an ungreased tube pan and baked until it is golden brown and springy to the touch.

Variations

There are many variations of angel food cake, including chocolate angel food cake, lemon angel food cake, and coconut angel food cake. These variations are typically made by adding flavorings or additional ingredients to the basic angel food cake recipe.

Serving and Storage

Angel food cake is often served with fruit or whipped cream. It can also be used as a base for trifle or other layered desserts.

Angel food cake should be stored in an airtight container at room temperature. It can also be frozen for up to three months.

See Also

• Chiffon cake
• Sponge cake
• Pound cake

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