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
Queen Elizabeth cake Queen Elizabeth cake Queen Elizabeth cake is a dessert cake prepared with typical cake ingredients and a shredded coconut icing. It is sometimes served with tea. Queen Elizabeth cake is named after Elizabeth II. It may have originated in 1953 for the coronation of Elizabeth II, and another account holds that it was invented for the 1937 coronation of King George VI and the Queen Mother Queen Elizabeth. Queen Elizabeth cake is a dessert cake prepared with sugar, flour, dates, eggs, and butter, and topped with a sugary icing infused with shredded coconut. The cake is named after Elizabeth II.