Angel Food Cake

Angel Origin

Angel Food Cake is an American invention that emerged in the late 19th century.  The exact origin is still unknown; a sponge cake recipe similar to it from a 1839 recipe book called “The Kentucky Housewife” is considered the earliest form of the cake. Over time, the recipes evolved, and the term “angel food cake” began to appear in cookbooks and publications in the late 19th century.

With Angel food Cake’s light, fluffy texture, which is achieved by using only egg whites, rather than whole eggs. The use of egg whites as a primary ingredient in cakes dates back to the early 19th century, when bakers began experimenting with new techniques to create lighter, more delicate cakes.

Angel food cake gained widespread popularity in the late 19th and early 20th centuries, as baking techniques and equipment became more advanced, making it easier to create. Whether topped with meringue, whipped cream or fruit, Angel Food Cake goes with most ingredients ,and a great base dessert to experiment with unique flavors of your choice.

Versatility Cake

Angel food cake is a versatile dessert that pairs well with a variety of toppings and accompaniments. Here are some common foods and ingredients that go well with angel food cake:

Fruits:

1. Fresh berries (strawberries, raspberries, blueberries, blackberries)
2. Sliced fresh fruit (peaches, kiwi, mango, pineapple)
3. Fruit compotes or sauces (strawberry, raspberry, mixed berry)
4. Citrus fruits (oranges, lemons, limes)

Whipped Cream and Dairy:

1. Freshly whipped cream
2. Sweetened condensed milk
3. Vanilla or flavored yogurt
4. Crème fraîche or mascarpone cheese

Sauces and Toppings:

1. Chocolate sauce or ganache
2. Caramel sauce
3. Honey or maple syrup
4. Powdered sugar or cinnamon sugar

Nuts and Crunch:

1. Toasted sliced almonds or chopped walnuts
2. Granola or crumbled cookies
3. Shredded coconut

Liqueurs and Spirits:

• Drizzle of Grand Marnier Cointreau, or other citrus-flavored liqueur
• Rum
• Brandy
• Kahlua

What Ingredients We Will Need

Angel Food Cake is a classic dessert made entirely from scratch with just a couple of simple ingredients. It’s known for its airy texture and sweet flavor. Here are the key components that contribute:

1. Cake Flour: Use cake flour for a soft, tender crumb. All-purpose flour won’t yield the same results, as it can make the cake dense.
2. Sugar: Granulated sugar sweetens the cake.
3. Salt: A pinch of salt balances the sweetness and enhances other flavors. Sea salt tops all.
4. Egg Whites: The star of the show! Egg whites provide all the leavening for angel food cake. Using only whites (no yolks) ensures a super light texture. Fresh eggs work best; avoid liquid egg whites from a carton.
5. Cream of Tartar: This stabilizes the egg whites, preventing them from deflating during baking. It contributes to the cake’s light and fluffy texture.
6. Vanilla Extract: Adds incredible flavor. You can experiment with almond, orange, or lemon extract for variations.
7. Cinnamon: Cinnamon is not a common ingredient for this recipe, but it adds a touch of flavor dynamic to a simple Angel Food Cake recipe.

Use the Best Pan

This seems like a useless advice, but it’s quite important based on not-to-good experiences. This perfect-shaped, classic angel food cake needs a few specific features.

• Light colored pan (silver). This helps it bake more evenly, and avoid burning in places.
• Removeable bottom/center of pan. This helps the cake easily become removeable from the pan cooled. Remember, we’re not greasing the pan at all.
• Anti-leakage of the pan (who wants an oven mess!)
• Feet – This helps the cake cool upside down after baking, while also allowing the cake avoid touching any surface.

A closed-center/bottom pan will not allow the cake to be removable in the classic Angel Food Cake way. You will not be able to cool upside down. The cake pan would need to lined with bottom parchment or even greased, which could change the shape, or effect its baking altogether.

Today, angel food cake remains a beloved dessert, known for its distinctive texture and versatility in various recipes and desserts. It continues to be a staple in many home kitchens and bakeries around the world. For summer months, why not add them as the cake to your next strawberry shortcake? This cake, along with seasonal strawberries and whipped cream is a wonder in itself!

If you’d like to expand your knowledge on eggs and egg whites, considering this recipes’ main ingredient is egg whites, here’s a Quick & Easy Baking Tips Rarely Told Series: Eggs

Here’s also a video on folding egg whites: