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 their dependence on imported fuels while helping stabilize the coconut oil market. Coconut oil is only usable where temperatures do not drop below , unless two-tank SVO/PPO kits or other tank-heating accessories, etc. are used. The same techniques developed to use, for example, canola and other oils in cold climates can be implemented to make coconut oil usable in temperatures lower than Recycled vegetable oil, also termed used vegetable oil (UVO), waste vegetable oil (WVO), used cooking oil (UCO), or yellow grease (in commodities exchange), is recovered from businesses and industry that use the oil for cooking. , the United