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Main ingredients. Sugar, flour, egg whites, cream of tartar. Media: 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 aerated texture comes from whipped egg white.
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 ...
Amandine. Romania. 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.
Its antithetical counterpart, the angel food cake, is a very light white cake that uses stiffly beaten egg whites and no dairy. Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. [4]
Sponge cake. Media: Sponge cake. Sponge cake is a light cake made with eggs, flour and sugar, [ 1 ] sometimes leavened with baking powder. [ 2 ] Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. [ 3 ]
Chiffon cake. Media: Chiffon cake. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cakes (as well as angel food, sponge, and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking.
Pavlova is a meringue -based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. [ 1 ][ 2 ] Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside.
Media: Castella. Castella (カステラ, kasutera) is a type of Japanese sponge cake, based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty. [ 1 ] Despite its foreign origins, it is considered a kind of wagashi, or traditional Japanese ...