Angel food cake is so named because of how light it is, which made it "food of the angels". The cake is an American variant of the sponge cake that dates back to the late 19th century, when the first recipes were being published in cookbooks. This apparently included the first cookbook by a Black American woman.
The cake is made from egg whites, which are whipped until they are stiff, with cream of tartar added to the mix. The rest of the ingredients are then folded in, which in a basic cake is just flour, preferably wheat. The resulting cake then has a very light texture, as there is no fat used in the standard recipe. The cake is usually cooked in a specific angel food cake pan, which has a tube in the centre.
Once the cake is baked, it may then be covered in such things as a frosting, glaze or a fruit sauce. Some modern chefs have added spices to the mix.
No comments:
Post a Comment