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
Vegetable oil fuel help to provide longevity. Ideally the engine would be converted. The relatively high kinematic viscosity of vegetable oils must be reduced to make them compatible with conventional compression-ignition engines and fuel systems. Cosolvent blending is a low-cost and easy-to-adapt technology that reduces viscosity by diluting the vegetable oil with a low-molecular-weight solvent. This blending, or "cutting", has been done with diesel fuel, kerosene, and gasoline, amongst others; however, opinions vary as to the efficacy of this. Noted problems include higher rates of wear and failure in fuel pumps and piston rings when using blends. When liquid fuels made from biomass