Angel cake
Angel cake
Angel cake (pronounced: /ˈeɪndʒəl keɪk/) 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. Despite its name, it has no religious connotations and is not specifically associated with any medical conditions or treatments.
Etymology
The term "angel cake" is believed to have originated in the 19th century. The name is thought to be a reference to the cake's light, fluffy texture, which is reminiscent of how people imagine angels to be. However, the exact origin of the term is unknown.
Ingredients and Preparation
The main ingredients of an angel cake are egg whites, sugar, and flour. The egg whites are whipped until they form stiff peaks, 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. After baking, the cake is often served plain or with a dusting of powdered sugar.
Related Terms
- Sponge cake: A type of cake that is similar to angel cake, but uses both the yolks and whites of eggs.
- Chiffon cake: A cake that is similar to angel cake, but includes vegetable oil in the batter.
- Pound cake: A type of cake that is denser and richer than angel cake, traditionally made with a pound each of flour, butter, eggs, and sugar.
Health Considerations
Angel cake is lower in fat and cholesterol than many other types of cake because it does not contain butter or egg yolks. However, it is high in sugar and should be eaten in moderation, especially by individuals with diabetes or other conditions that require them to monitor their sugar intake.
External links
- Medical encyclopedia article on Angel cake
- Wikipedia's article - Angel cake
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