Angel food cake

Angel Cake (also Angel Food Cake ) is a very light American cake from a sponge cake that is traditionally baked in a Bundt cake form. For the preparation besides flour and sugar, especially stiffly beaten egg whites used. The name Angel Cake is in the U.S. since the 1870s known recipes first appeared in the 1880s. It is thought that the cake was invented by the Pennsylvania Dutch, but there is no concrete evidence for this assumption. However, the used ring cake mold is a baking pan specially used by Germans who had not previously known in the United States.

One of the first known recipe for the cake appeared in the 1884 Boston Cooking School Cook Book by Mrs. DA Lincoln. Some time later the name Angel Food Cake came on.

Swell

  • John F. Mariani: Encyclopedia of American Food and Drink, New York 1999, p 6
  • History of Angel Food Cake
  • Cake
  • American Kitchen
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