Angel cake Angel cake Angel cake (or "Angel food cake"; not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold either in long bars or small slices. The cake has won many
Applesauce cake finely grated ginger. After baking, applesauce cake is sometimes topped with an icing, frosting or glaze, such as a caramel glaze. It also may be served topped with a dusting of confectioner's sugar or whipped cream. Gluten-free applesauce cake can be prepared using rice flour. Applesauce cake tends to be moist due to the liquid content present in the apple sauce. However, using a chunky-style apple sauce can result in a cake with less moisture, compared to using standard apple sauce. Letting it sit for one or two days before serving can increase its flavor, as this allows time for