Angel food cake, sometimes known as angel cake, is a type of sponge cake made with egg whites, flour, cream of tartar, and sugar. The name angel food cake refers to its light, airy texture, similar to what one might imagine angels eat. But why is this classic cake actually called angel food? There are a few origin theories behind the sweet moniker.
History of Angel Food Cake
While the exact origins are unclear, angel food cake likely originated in the United States in the late 19th century. Some historians trace it back to Pennsylvania Dutch communities who were known for their airy sponge cakes. The earliest published recipes for angel food cake emerged in the late 1800s.
Early Angel Food Cake Recipes
One of the first printed recipes for “Angel Cake” appeared in the 1874 edition of the Buckeye Cookery Book by Estelle Woods Wilcox. It called for the egg whites to be whipped to form snowy peaks, folded with flour, cream of tartar, and sugar, and baked in an ungreased tube pan.
Another early published recipe was in the Boston Cooking School Cook Book by Fannie Merritt Farmer in 1896. Her version also called for an ungreased tube pan, which was essential for the cake to hold its shape when inverted.
Rise in Popularity
As electric mixers became more common in the early 1900s, angel food cakes became easier to make since they rely on whipped egg whites. Recipes appeared in ladies’ magazines and community cookbooks, making angel food cake a nationwide sensation.
Brands like Swans Down capitalized on its popularity by selling premixed packages starting in 1927, marketed as an easy and glamorous new dessert. The light, sweet cake fit the trend for lighter, reduced-fat foods in the 1920s.
The Meaning Behind the Name
So where does the name “angel food cake” actually come from? There are a few common origin theories:
Its Light, Heavenly Texture
One popular explanation is that angel food cake was named after the idea of angels eating this light, airy cake in heaven. Since it’s made without butter or egg yolks, it has a soft, moist, and fluffy texture compared to dense butter cakes.
This ethereal texture may have prompted someone to imagine angels delighting in the feathery sweet treat. The first printed recipe in 1874 referred to it as “Angel Cake,” implying the heavenly connotation.
White Color Symbolism
Since angel food cake is made with just egg whites, it bakes up strikingly white in color. White is often associated with purity, innocence, and divinity in Western culture. So the angelic name may be a nod to its white color symbolizing the virtues of angels.
Additionally, food historians point out that white cakes were fashionable at the time since white refined sugar became more readily available. So angel food cake followed the trend for white desserts.
Invented by Angel Bakery or Cook?
Another origin theory is that angel food cake was invented or popularized by a specific bakery or cook named Angel. However, no conclusive evidence points to a specific baker behind the original recipe.
There are a few localized legends, like the story of a cook named Angel from New Orleans who served it to soldiers during the Civil War. Or that a bakery called Angel Bakery in Atlanta or Philadelphia first sold it. But these anecdotes remain unverified.
Coined by Cora Linch Tufts?
A more credible claim is that a food writer named Cora Linch Tufts coined the name “angel food cake” in 1879. She wrote a popular household column for the Chicago Tribune, which included an early published recipe for the cake.
Tufts referred to it as “angel food cake” instead of the “angel cake” versions seen in earlier cookbooks. However, it’s debated whether she invented the name herself or picked it up from another source.
Basic Ingredients in Angel Food Cake
While recipes can vary, angel food cake has a few key ingredients that give it the light airy texture it’s known for:
Egg Whites
Egg whites are essential for the fluffy texture of angel food cake. Beating the whites until they hold stiff peaks incorporates air into the batter. This air expands further during baking, causing it to rise sky high.
| Ingredient | Role |
|---|---|
| Egg whites | Whipped to stiff peaks to give lift and airy texture |
Flour
A low protein all-purpose flour is best for angel food cakes. Bread flour is too high in gluten and would make the texture tough rather than soft.
| Ingredient | Role |
|---|---|
| Low protein flour | For tender, delicate crumb |
Cream of Tartar
Cream of tartar is an acidic ingredient that stabilizes the whipped egg whites so the foam holds its shape. This helps the cake gain height as it bakes without collapsing.
| Ingredient | Role |
|---|---|
| Cream of tartar | Stabilizes whipped egg whites |
Sugar
Granulated white sugar sweetens the cake and assists in creating volume by helping incorporate air pockets. Superfine sugar dissolves faster but regular granulated sugar works too.
| Ingredient | Role |
|---|---|
| Granulated sugar | Provides sweetness and assists with volume |
Salt
A pinch of salt balances out the sweetness and enhances the flavor. Leave it out and the cake may taste flat.
| Ingredient | Role |
|---|---|
| Pinch of salt | Enhances flavor |
Extracts
Vanilla and almond extract are commonly used for flavoring. Lemon or orange extract can also add bright citrus flavors.
| Ingredient | Role |
|---|---|
| Vanilla extract | Adds vanilla flavor |
| Almond extract | Adds almond flavor |
Unique Properties of Angel Food Cake
In addition to its ingredients, angel food cake has a few other distinctive properties:
Tube Pan
Angel food cake is baked in an ungreased tube pan, which is essential for its structure. The center tube allows air to circulate for even cooking. The sides give support so the cake can rise high and maintain its shape.
Inverted Cooling
After baking, the pan is inverted and cooled upside down. This prevents the delicate cake from collapsing in on itself. Cooling upside down also helps keep its peaked shape.
Egg White Only
Traditionally, angel food cake has no egg yolks, using just the whites. The lack of egg yolk gives it a lighter taste and texture compared to other cakes. However, some modern versions add in minimal yolks.
No Fat
Angel food cake contains no fat like butter or oil. The lack of fat contributes to its airy, fluffy crumb that melts in your mouth. A delicate cake like this would be weighed down by heavier fats.
Serving Suggestions
Angel food cake is a versatile dessert that can be served in many creative ways:
Simple Cake
Slice it plain and enjoy its simple sweetness. Dust it with powdered sugar or frosted with a glaze if desired.
Summer Berries
Top slices with fresh summer berries like raspberries, blueberries, or strawberries. Whipped cream is a nice addition too.
Trifle
Cube angel food cake and layer it in a glass bowl with pastry cream or whipped cream for an easy trifle. Top with fruit or chocolate shavings.
Ice Cream Cake
Use slices of angel food cake as the base and top layers of an ice cream cake, filled with ice cream. Decorate the top with chocolate sauce or candies.
Tiramisu
Brush angel food cake slices with espresso and use them as the layers in tiramisu, filled with sweetened mascarpone. Dust with cocoa powder.
French Toast
For breakfast, cut angel food cake into thick slices, soak in egg mixture, and cook like French toast. Top with powdered sugar, fruit, and syrup.
Fun Variations
While traditional angel food cake is simply flavored with vanilla or almond extract, there are many creative spin-off recipes:
Chocolate
Add cocoa powder to the flour for a chocolate version. Fill and top it with ganache or chocolate buttercream.
Lemon
Add lemon zest and juice to the batter. Serve frosted with lemon buttercream or lemon curd.
Carrot Cake
Fold shredded carrots and spices like cinnamon into the batter before baking. Top with cream cheese frosting.
Pumpkin
Mix canned pumpkin puree into the batter and add pumpkin pie spices. Cover with cinnamon cream cheese frosting.
Jelly Roll
Spread whipped cream and jam on angel food cake and roll it up jelly roll style. Dust with powdered sugar.
Tropical Fruit
Stir tropical fruits like crushed pineapple, mango, or banana into the batter. Top with a fruit glaze.
Storage and Preservation
Since it’s so airy and delicate, angel food cake has a shorter shelf life than other cakes. Here are some tips for storing it:
Room Temperature
Store angel food cake at room temperature under a cake dome for 2-3 days. Don’t refrigerate – it will turn soggy.
Freezer
Wrap tightly in plastic wrap then foil and freeze for up to 2-3 months. Let thaw overnight before serving.
Airtight Container
The cake will stay freshest in an airtight container or bag, preventing it from drying out.
Cold Oven
If the cake is getting stale, place it in a cold oven for 10 minutes – the gentle heat will revive it.
French Toast
Rather than letting it go to waste, use leftover angel food cake for French toast or trifle.
Troubleshooting Common Issues
When baking angel food cake, there are a few things that can go wrong:
Tough and Dense
If the cake is chewy rather than soft, the egg whites were likely underbeaten. Make sure to whip them into very stiff peaks. Overmixing once flour is added can also cause density.
Sink in the Middle
A sunken center is from under-whipping the egg whites or under-baking. Use cream of tartar to stabilize the eggs. Cook until the center springs back when lightly pressed.
Cracked Surface
Cracking on top happens when the batter contains too much flour. Fold it gently to prevent over-mixing.
Falls Apart When Cut
Letting the cake cool completely before slicing will allow it to firm up properly so it doesn’t fall apart.
Dry and Crumbly Crust
If the outer layer is dry, the cake was baked too long. Watch closely near the end of the bake time and test for doneness.
Conclusion
While the exact origin is uncertain, angel food cake likely got its divine name from its light, heavenly texture that melts in your mouth. The egg white-based cake emerged as a new invention in the late 1800s. Its airy, spongy crumb lends itself well to creative recipes like summer berry shortcakes and ice cream cakes. With a delicate flavor and texture, angel food cake truly is a celestial treat.