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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.
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An angel food cake with various toppings and frosting. The cake is often served with berries and eaten for dessert. The name, which comes from the texture, which is "so light that angels could eat it and still fly without being weighted down", has given it a special association in some communities. [6]
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.
Angel food cake. Angel food cake is a 19th-century American cake that contains no egg yolks or butter. The cake is leavened using only egg whites and baking powder. [5] This recipe can be traced to 18th-century American cookbooks. The delicate cake is baked in an ungreased pan and cooled upside down. [7]
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Variations of white cake include frosting-free butter cake, sponge cake, and Angel food cake. ... Archie’s Hough Bakeries’ Legendary White Cake is a rich and moist white cake made from a ...
Examples of foam cakes are angel food cake, [3] meringue, genoise, and chiffon cake. Foam, sponge or unshortened cakes are distinguished by their large proportion of foamed eggs and/or egg whites to a small proportion of sugar and wheat flour.