Angel Cake

Angel Cake

Angel Cake (also Angel Food Cake ) is a very light American cake made from a sponge cake that is traditionally baked in a bundt cake pan. In addition to flour and sugar , stiff egg whites are used for the preparation . The name Angel Cake has been known in the US since the 1870s, with recipes first appearing in the 1880s. It is believed that the cake was invented by the Pennsylvania Dutch , but there is no concrete evidence to support this assumption. The bundt cake pan used, however, is a special baking pan used by Germans that was previously unknown in the USA.

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

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