3 Tips to Bake the Perfect Angel Food Cake (& a Little History)! by Donna John
Angel food cake is thought to be a spinoff of sponge cake, silver cake, snow-drift cake and cornstarch cake and dates back to the 1800s. Several theories point to it originating in southeastern Pennsylvania. This airy cake is made with a large amount of egg whites, no shortening or leavening. Baking one soon? Here are some tips!
- Separate the eggs when they’re cold (yolks break easier when warm).
- Don’t overbeat the eggs! Beat just until soft peaks form.
- Add flour gradually for a fluffier cake.
Get more information on the history of angel food cake here!