Angel food cake

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Angel Food Cake

Angel Food Cake (pronunciation: /ˈeɪndʒəl fuːd 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.

Etymology

The term "Angel Food Cake" is believed to have originated in the 19th century. The name is thought to be derived from the cake's light and fluffy texture, which is reminiscent of the "food of the angels".

Ingredients

The main ingredients of Angel Food Cake are egg whites, sugar, and flour. Some recipes may also include cream of tartar, salt, and vanilla extract. The cake is typically baked in a tube pan, which helps it to rise evenly.

Preparation

The preparation of Angel Food Cake involves beating the egg whites until they form stiff peaks, then gradually adding the sugar. The flour is then carefully folded into the egg white and sugar mixture. The batter is poured into a tube pan and baked until it is golden brown and springy to the touch.

Variations

There are many variations of Angel Food Cake, including recipes that incorporate different flavors such as chocolate, lemon, or almond. Some versions are also topped with a glaze or served with fruit and whipped cream.

Related Terms

  • Sponge Cake: A type of cake that is similar to Angel Food Cake, but includes both egg whites and yolks.
  • Chiffon Cake: A cake that is a hybrid of Angel Food Cake and oil cake. It includes egg whites and yolks, as well as vegetable oil.
  • Pound Cake: A type of cake that is denser than Angel Food Cake. It is traditionally made with a pound each of flour, butter, eggs, and sugar.

External links

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