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2. List of cakes - Wikipedia

   en.wikipedia.org/wiki/List_of_cakes

   A chocolate layered cake filled with chocolate, caramel and fondant cream. Amygdalopita: Greece: An almond cake made with ground almonds, flour, butter, egg and pastry cream. Angel cake: United Kingdom [1] A type of layered sponge cake, often garnished with cream and food coloring. Angel food cake: United States

3. 12 Nearly Forgotten Cakes That Are Perfect For Every Occasion

   www.aol.com/12-nearly-forgotten-cakes-perfect...

   Angel food cake is moist, fluffy, and perfect for all types of celebrations. ... Cherry Delight. Stacy K. Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle ... While this layered ...

4. Angel food cake - Wikipedia

   en.wikipedia.org/wiki/Angel_food_cake

   Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.

5. Sponge Cake vs. Angel Food Cake vs. Pound Cake: Do You ... - AOL

   www.aol.com/sponge-cake-vs-angel-food-125700792.html

   The cake that is similar to sponge cake is angel food cake. Sponge cake and angel food cake are made with eggs, flour, and sugar. The only difference between the cakes is the part of the egg used.

6. Angel cake - Wikipedia

   en.wikipedia.org/wiki/Angel_cake

   Angel cake is a type of layer cake that originated in the United Kingdom, [1] and first became popular in the late 19th century. [citation needed]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 baked butter cake which are often coloured white, pink and yellow.

7. Coconut Angel Food Cake Recipe - AOL

   homepage.aol.com/.../recipes/coconut-angel-food-cake

   Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.