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 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 ghee. The butter lamps help to focus the mind and aid meditation. According to the "Root Tantra of Chakrasamvara", "If you wish for sublime realization, offer hundreds of lights". Pilgrims also supply lamp oil to gain merit. The monks in the monastery manage the actual lamps, taking extreme care to avoid starting one of the devastating fires which have damaged many monasteries over the years. For