Angel food cake
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. Its aerated texture comes from whipped egg white. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture and white color. 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.
Source: Wikipedia
Recipes
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Incredibly Delicious Sugar Free Angel Food Cake - Living Sweet Moments
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Mini Angel Food Cake in a Loaf Pan - Dessert for Two
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