Angel cake or angel food cake, is a type of sponge cake that is made with only egg whites and no yolks. So the appearance of the cake is pale white and because of the whisked egg whites in the recipe, the cake tends to be very light and airy. Hence the connection to angels.
It’s a popular American cake and it’s counter part is the devil’s food cake which is rich, fudgy and chocolaty – not a bad cake at all.
Angel cake is usually baked in a tube tin and often only iced with a very simple glace icing. Recently it has become quite popular to decorate it with Italian meringue. Never try to cut an angel cake with a regular knife as it will squash the cake – it is better to use a serrated knife. It is also nice to add citrus zest to the cake mixture or spices like cinnamon and cardamom.
It really is a lovely tea time cake – it’s off course fat free as it contains no butter, oil or egg yolks!