Angel Cake, also known as Angel Food Cake, is a classic and beloved dessert known for its light and airy texture. It is a type of sponge cake that is made primarily from egg whites, sugar, and cake flour, resulting in a delicate and cloud-like cake that is often served with fresh fruits or a light frosting. The name “Angel Cake” is derived from its ethereal and delicate nature, resembling the lightness of angelic wings.

The history of Angel Cake can be traced back to the mid-19th century in the United States. The cake’s origins are often attributed to African American chefs and bakers during the era of slavery. They discovered that using beaten egg whites instead of whole eggs produced a lighter and fluffier cake. Angel Cake quickly gained popularity, becoming a favorite dessert at social gatherings and celebrations.

In 1888, the first printed recipe for Angel Cake appeared in “The Kentucky Housewife” cookbook by Lettice Bryan. The recipe called for whipping the egg whites until stiff and folding them into a mixture of sugar, flour, and flavorings. The cake was typically baked in a tube pan to allow for even heat distribution and to help the cake rise to its full height.

Over the years, Angel Cake has become a staple in American baking, and its popularity has spread to other parts of the world. It is a versatile dessert that can be enjoyed on its own, served with fresh fruits and whipped cream, or frosted with a light frosting like vanilla frosting.

INGREDIENTS

• 1 3/4 cups sugar, divided
• 1 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites
• 1 cup warm water
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1 can of vanilla frosting (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a medium mixing bowl, combine half of the sugar with the salt and sifted cake flour.
3. In a large mixing bowl, use a balloon whisk to thoroughly mix the egg whites, warm water, vanilla extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly add the remaining half of the sugar, beating continuously at medium speed.
4. Once medium peaks are achieved (the egg whites should hold their shape when the beaters are lifted), sprinkle enough of the flour mixture to dust the top of the fluffy egg whites. Gently fold in the flour mixture using a rubber spatula until almost fully incorporated.
5. Repeat until all of the flour mixture is incorporated into the egg whites. Be careful not to overmix to preserve the cake’s light texture.
6. Carefully spoon the mixture evenly into an ungreased tube pan.
7. Bake the cake for about 35 minutes, or until a wooden skewer inserted halfway between the middle tube and the outer wall comes out clean.
8. Cool the cake upside down in the pan on a cooling rack for at least an hour. This step prevents the cake from collapsing due to its light structure.
9. Run a knife around the outer wall of the pan to release the cake. Then run the knife around the center tube and under the cake to finish releasing it from the pan.

Angel Cake is a delightful treat that embodies simplicity and elegance. Its light and airy texture, combined with a touch of sweetness, make it a perfect dessert for any occasion, from casual gatherings to formal celebrations. The optional addition of vanilla frosting or serving it with fresh fruits provides delightful variations to suit individual preferences.