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 lamp safety, butter lamps are sometimes restricted to a separate courtyard enclosure with a stone floor. Externally, the lights are seen to banish darkness. Conceptually, they convert prosaic substance into illumination, a transformation akin to the search for enlightenment. Esoterically, they recall the heat of the "tummo yoga" energy of the Six Yogas of Naropa, an important text for Kagyu, Gelug, and Sakya schools of tantric Buddhism. Butter lamp Butter lamps (; ) are a conspicuous feature of Tibetan Buddhist temples and monasteries throughout the Himalayas. The lamps traditionally burn clarified yak butter, but now often use vegetable oil or vanaspati