For the similarly named American cake, see Angel food cake. Angel cake is angel eggs type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century.
The largest recorded Angel cake was 1 metre in length and 50 centimetres in width, which was baked in the English town of Bakewell. The Oxford Companion to Sugar and Sweets. This dessert-related article is a stub. You can help Wikipedia by expanding it. This British cuisine-related article is a stub. For the similarly named British cake, see Angel cake. Chocolate angel food cake with various toppings.
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Angel food cake requires egg whites whipped until they are stiff. Cream of tartar is added to the mixture to stabilize the egg whites.
Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. Cake flour is generally used because of its light texture. The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.
Angel food cake should be cut with a serrated blade, as a straight-edged blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters, or a strong thread should be used instead. Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the centre that leaves a hole in the middle of the cake. A bundt pan may also be used, but the fluted sides can make releasing the cake more difficult.