National Angel Food Cake Day: 3 Tips to Bake the Perfect Angel Food Cake (& a Little History)! by Donna John

National Angel Food Cake Day: 3 Tips to Bake the Perfect Angel Food Cake (& a Little History)!

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.

Elisa All Schmitz 30Seconds
Have always wanted to try to bake one but never have. Thanks for the tips to inspire me, Donna John !

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