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
Chiffon (fabric) to stop the fabric from fraying. Chiffon is smoother and more lustrous than the similar fabric georgette. In African countries, such as Eritrea and Ethiopia, traditional ankle-length gowns are often made of chiffon which comes in many different designs and colors. In India, chiffon is a commonly used fabric for Sarees. Chiffon (fabric) Chiffon (; , (French ' cloth, or rag; Arabic ' transparent, diaphanous, translucent fabric, or gauze; ( "" s.th.) to shimmer through, reveal) is a lightweight, balanced plain-woven sheer fabric, or gauze, woven of alternate S- and Z-twist crepe (high-twist) yarns. The twist in the crepe yarns