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
Icing (food) other materials was introduced in the 17th century. The icing was applied to the cake then hardened in the oven. The earliest attestation of the verb 'to ice' in this sense seems to date from around 1600, and the noun 'icing' from 1683. 'Frosting' was first attested in 1750. Icing (food) Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked goods, such as cakes or cookies. When