Angel food cake Angel food cake Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the "food of the angels". Angel food cake requires
Gooey butter cake at room temperature or warm. The cream cheese variant of the gooey butter cake recipe, while close enough to the original, is an approximation designed for easier preparation at home. Almost all bakeries in the greater St. Louis area, including those at local grocery chains Schnucks and Dierbergs, use a slightly different recipe based on corn syrup, sugar and powdered eggs—no cake mix or cream cheese is involved. The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of butter