What is angel cake?

Angel cake is a light and airy cake made with egg whites, sugar, flour, and a small amount of cream of tartar. It gets its distinctive texture from the whipped egg whites, which create a delicate, spongy structure.

Here's a breakdown of its key characteristics:

Ingredients:

* Egg whites: The foundation of the cake's airy texture.

* Sugar: Sweetens the cake and helps stabilize the egg whites during whipping.

* Flour: Adds structure and a slight chewiness.

* Cream of tartar: Acts as a stabilizer for the egg whites, ensuring they hold their volume.

Texture and Flavor:

* Light and airy: Due to the whipped egg whites, angel cake is very light and melts in your mouth.

* Slightly sweet: The sugar provides a gentle sweetness, but the cake isn't overly sugary.

* Delicate flavor: The flavor is subtle, allowing toppings and fillings to shine.

Preparation:

* Whipping egg whites: Egg whites are whipped to stiff peaks, incorporating air and creating a fluffy base.

* Folding in ingredients: Dry ingredients are carefully folded into the whipped egg whites to maintain the airiness.

* Baking: The cake is baked in an ungreased tube pan, allowing it to rise and create a hollow center.

Serving and Uses:

* Often served plain: Angel cake is often enjoyed on its own, dusted with powdered sugar.

* Versatile for toppings: It pairs well with fruit, whipped cream, ice cream, and sauces.

* Perfect for special occasions: Its delicate texture and appearance make it ideal for celebratory desserts.

Key Points:

* No butter or oil: Angel cake is traditionally made without butter or oil, which contributes to its lightness.

* Difficult to make: Angel cake can be somewhat tricky to make, as the egg whites need to be whipped to perfection.

* Doesn't contain yolk: Only egg whites are used, giving the cake its unique texture and flavor.

If you're looking for a light and elegant cake, angel cake is definitely worth trying.