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
Butter It is rare in Europe as well. Several "spreadable" butters have been developed. These remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Some methods modify the makeup of the butter's fat through chemical manipulation of the finished product, some manipulate the cattle's feed, and some incorporate vegetable oil into the butter. "Whipped" butter, another product designed to be more spreadable, is aerated by incorporating nitrogen gas—normal air is not used to avoid oxidation and rancidity. All categories of butter are sold in both salted and unsalted forms. Either granular salt or a strong