National Angel Food Cake Day: 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.

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