In certain circles, angel food cake is considered to be a riff on other cakes such as Sponge Cake, Cornstarch Cake, Silver Cake, and/or Snow-drift Cake. There are various hypotheses on who invented this Angel Food Cake, also known as ice cream cake, and where it originated (a Pennsylvania Dutch wedding cake). It is believed that the profusion of cake molds in southeastern Pennsylvania, which is home to one of the world’s largest cake mold manufacturers, shows that the angel food cake originated in the region in the early nineteenth century.
The rotary egg beater was purchased in large enough quantities to have a significant influence on the culinary habits of Americans.
1865– Around the year 1865, the first patents for rotary egg beaters began to appear on the market.
It was a significant advance over early rotational egg beaters, which had just one whisk and were less efficient.
Angel Food Cake History:
Some historians believe that the earliest angel food cakes were most likely prepared by African-American slaves from the southern United States since preparing this cake needed a strong beating arm and a lot of work to whip the air into the whites, according to them. A classic African-American favorite for post-funeral eating is angel food cake, which is also known as “angel cake.” Mrs. Porter’s New Southern Cookery Book, and Companion for the Frugal and Economicalby M. E. Porter, published in 1871, has a recipe for Snow-drift Cake: The following ingredients are needed: three cups of flour, two cups of sugar, one-half cup of butter and one cup of sweet milk, the whites of five eggs whisked to a stiff froth, one teaspoonful of cream of tartar and one-half teaspoonful of soda; the flour should be sifted and not packed when measuring.
- Abby Fisher, published a cookbook in 1881 titled What Mrs.
- Abby Fisher, a cook and caterer who lived and worked in San Francisco during the late 1870s, was born in the city.
- Maintain a moderate heat on the stove so that the cake bakes gradually, and position the stove’s damper so that heat is directed to the bottom of the cake first (see photo).
- 1883– Angel Cake was a favorite dessert of Lucy Webb Hayes, wife of Rutherford B.
Poppy Cannon and Patricia Brooks, writers of the cookbook The Presidents’ Cookbook — Practical Recipes from George Washington to the Present, wrote the following about the history of Angel Cake in their book: Given the delicate, sweet-tempered nature of Lucy Hayes’ persona, it seems appropriate that one of her favorite desserts should be Angel Cake.
- An 1883 cookbook recounts the story of a family who had lived near the Atlantic Coast who relocated to a tranquil spot along the Hudson River and built a boarding house for the first time.
- After some time had passed, the family decided to leave their gorgeous boarding house along the Hudson and return to their previous seaside residence.
- One cake at a time, in complete secrecy, was created for this particular occasion under extraordinary circumstances: just one cake was baked at a time, behind closed doors, and under the strictest of conditions.
- Angel Cake was included in the original Boston Cooking School Cook Book, written by Mrs.
- Lincoln, which was published in 1884.
- Angel Cake – One cup of flour, measured after one sifting, then combined with one teaspoonful of cream of tartar and sifted four times is the base for this cake.
- Add one cup and a half of fine granulated sugar and beat again; add one teaspoon of vanilla or almond extract and mix quickly and gently; add the flour and stir just until combined.
- When you’re finished, loosen the cake around the edges and flip it out immediately.
It is the same recipe that is used in Fannie Merritt Farmer’s revised version of the Boston Cooking School Cook Book published in 1896, which she refers to as “Angel Food Cake.”
This one angel food cake pan.jpg is a good example. Some angel food cake pans, such as this one from www.pastrychef.com, feature a detachable bottom, similar to that of a cheesecake pan, which makes them ideal for cheesecakes. (Pastrychef.com) Angel food cake is a favorite of mine, especially during the summer months since it is light, airy, and spongy. Slices of cake topped with spoonfuls of macerated berries and handmade ice cream is just the sort of refreshing treat I’m looking for. My mother taught me how to create an exceptional angel food cake, despite the fact that I’m not much of a baker in my own right.
It is important not to overmix the egg whites and to bake the cake at 300 degrees “Mama had given her advice.
Chef Jean Anderson wrote an article for Cook’s magazine in 1995 explaining that it is believed that the Pennsylvania Dutch, who were known for being thrifty in their cooking, invented the angel food cake as a way of using up the dozens of egg whites left over after they had kneaded the yolks into noodles.
- Louis restauranteur produced angel food cake in the late nineteenth century and sold it so aggressively that he was soon transporting cake not just across the country, but also across the Atlantic to London,” writes Anderson.
- Rutherford B.
- You may call it what you want, but angel food cake is a classic American treat that I’ve learned to include into a number of sweets.
- To save it to your Recipe Box, go to this page and click on Save.
- This recipe makes one cake to serve.
- 12 big egg whites (about 1 pound each) cream of tartar (about 1 1/2 tablespoons) a half teaspoon of salt 1 and a quarter cups granulated sugar vanilla extract (about 2 tablespoons) a half teaspoon of almond flavoring 300 degrees Fahrenheit is the recommended temperature for the oven.
- Using an electric mixer on a medium speed, whip the egg whites, cream of tartar, and salt until they are light and fluffy.
To make firm peaks, gradually add the granulated sugar, about two tablespoons at a time, while continuing to beat until the egg whites are stiff.
Using a large mixing basin, transfer the egg whites.
Pour the batter into a nine- or ten-inch tube pan that has not been oiled.
Using a metal funnel or a bottle, invert the pan and allow it to cool entirely in the pan.
I bought a box of Dutch-process cocoa to create a sinfully wonderful chocolate Irish whiskey ice cream (another story) and only used a few of tablespoons of it, so I figured why not use the rest in an angel food cake instead.
Don’t be perplexed by this.
A devil’s food cake is frequently topped with a thick chocolate icing, which complements the flavor of the cake.
Angel Food Cake with Chocolate Ganache Every Thursday, we offer you the inside scoop on the best restaurants in New Orleans.
This recipe makes one 10-inch cake to serve as a dessert.
1 teaspoon of cream of tartar (optional) 1/8 teaspoon of table salt 1-1/3 cup sugar (about) 1 cup sifted cake flour (optional) 1/4 cup chocolate from the Dutch method 1 teaspoon pure vanilla extract (optional) Garnishes include chocolate sauce, whipped cream, strawberries, and raspberries, among others (optional) Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Combine the cream of tartar and salt in a mixing bowl.
- Add the sugar in 2 tablespoon increments, beating well after each addition, until firm peaks form.
- Sprinkle the egg whites on top, one-fourth cup at a time, and gently fold in the mixture.
- Pour the batter into a 10-inch tube pan that has not been oiled, spreading it evenly in the pan.
- Reduce the oven temperature to 300 degrees and bake for 35 to 40 minutes, or until the cake springs back when lightly tapped on the top.
- Optional garnishes include chocolate sauce, whipped cream, and fresh berries, if desired.
- Make the regular angel food cake (see recipe above), then top it with the ingredients shown below.
- Cucumber, Lemon, and Berries This recipe yields 6 to 8 servings.
- Do not allow the mixture to come to a boil.
- After an hour or so, spread the sauce over pieces of cake and garnish with berries.
Place in the refrigerator for a few hours before serving with your favorite ice cream, best made from scratch. Purchases bought through links on our website may result in us receiving a commission.
National Angel Food Cake Day
National Angel Food Cake Day commemorates the popularity of a dessert that has been enjoyed in the United States since the nineteenth century. Light and fluffy, this cake is frequently served with a sugar glaze or a fruit glaze to enhance the flavor and texture. This cake is sometimes referred to as the “alter-ego” of devil’s food cake—a type of cake that is created with luscious chocolate. If you’re a lover of angel food cake, you might want to give this holiday a try on October 10th and mark the occasion with a celebration.
The History Of Angel Food Cake
In light of the fact that we appear to be completely baffled by the history of this occasion, we’ve decided to speak about the history of angel food cake. According to the majority of culinary historians, the angel food cake was derived from a number of various types of cakes that were popular during the nineteenth century. At this period, sponge cakes, silver cakes, and snow-drift cakes were all the rage; angel food cake appears to have been developed from one of these desserts at some point.
It’s nothing more than a simple sponge cake made with flour, sugar, and beaten egg whites.
After that, it is frequently cooked in a bundt pan, however this is not necessarily required.
For example, the traditional angel food cake is often created with either vanilla or almond extract, although some chefs have begun to experiment with a variety of extracts in their creations.
Facts About Angel Food Cake
Do you like to know some interesting facts about angel food cake? You certainly do, and we’ve included the ones that we believe are the most interesting in this section. Please feel free to pass along the information in the following paragraphs to friends, family, and neighbors as you enjoy this holiday.
- Some historians believe that the first angel food cakes were baked by African-American slaves in the American South
- Other historians believe that angel food cake originated in southeastern Pennsylvania
- Angel food cake was a favorite of Lucy Webb Hayes, the First Lady of United States President Rutherford B. Hayes
- Angel food cake was a favorite of Lucy Webb Haye In 1884, the Boston Cooking-School Cook Book published a recipe for Angel Cake, which was the first time the word was used. The name of the cake was changed to Angel Food Cake in the 1886 version.
Observing National Angel Food Cake Day
If you’d like to celebrate National Angel Food Cake Day, feel free to indulge in a delicious slice of this cake. It is possible to purchase a cake from your local grocery shop if you like, but we strongly advise that you create your own. Remember to use the hashtag NationalAngelFoodCakeDay on social media to spread the word about National Angel Food Cake Day while you’re having your cake and eating it too!
When is National Angel Food Cake Day?
|This year (2021)
|Next year (2022)
|Last year (2020)
Where is National Angel Food Cake Day celebrated?
On this day, there is no special place where people gather to commemorate.
New-Fashioned Recipe: Angel Food Cake and Nineteenth-Century Technological Innovation
Rachel A. Snell contributed to this article. “America’s Test Kitchen’s Best Angel Food Cake” is the title of this recipe. The ingredients and procedure for making this cake from scratch have remained virtually unchanged since the original recipe was published in the eighteenth century. My mother used to make Angel Food Cake as a special summertime treat when I was growing up. That feeling of anticipation as the newly made cake in its characteristic pan appeared on the kitchen counter, dangerously poised upside down in an old bottle, brought back fond memories.
However, in the late nineteenth century, Angel Food Cake was considered to be the pinnacle of culinary creativity.
These modifications aided in the invention of new dishes, such as Angel Food Cake, which became popular.
Originally published in the 1880s, The Boston Cooking School Cookbook was reprinted in both the Lincoln and Farmer’s editions, with the recipe appearing in both versions.
The cake was made using beaten egg whites, which gave it “a texture so airy that the confection is said to have the sublimity of angels.” Angel Food Cake joined a long history of giving celestial or holy names on baked foods and sweetmeats when it was given this name, which dates back centuries.
The Boston Cooking School Cookbook (1896), page 418, has the recipe for “Angel Cake.” When Angel Food Cake and its opposite, Devil’s Food Cake, were introduced, they continued a tradition of emphasizing the contrasting look of cakes for dramatic effect on the dessert table that began some years earlier.
King’s cake-based memoirs recall her sister’s Angel Food Cake as “snowy white and airy,” as well as her sister’s The incredible diversity of mass-produced goods accessible in the late nineteenth century is reflected in this advertising for home items from The Boston Cooking School Cookbook, which was published in 1897.
- When it comes to leavening agents, Angel Food Cake is similar to early sponge cakes in that it is mostly made out of whipped egg whites.
- Women were quick to adopt labor-saving technologies in the kitchen; the popularity of the eggbeater, for example, comes as no surprise given the fact that early nineteenth-century cake recipes necessitated hours of whipping time.
- The use of eggbeaters made the task of beating egg whites to stiff peaks easier, and the inclusion of cream of tartar stabilized the whipped whites and kept them from becoming discolored during the baking process.
- The airy texture and cloudlike appearance of the cake were attributed to the softer, refined wheat flour that was accessible towards the end of the nineteenth century; flour processing processes could generate a lighter colored flour.
- Angel Food Cake Pan is a type of cake pan that is used to make angel food cakes (Wikipedia) The Angel Food Cake Pan, which was essential for manufacturing such a tall cake, was made possible by the mass manufacture of cooking equipment following the Civil War.
- It is no accident that recipes for Angel Food Cake became popular at the same time that the pan required for its form and texture began to be mass manufactured.
- While prefabricated cake mixes were still many decades away, cake making remained a tough and time-consuming task–albeit one that was much less difficult and time-consuming than it had been even twenty-five years before.
- Over the course of this time period, bakers’ innovation resulted in an explosion of new confections such as White Mountain Cake, Devil’s Food Cake, Moonshine Cake, Chocolate Marshmallow Cake, Boston Cream Pie, Mocha Cake and, of course, Angel Food Cake (also known as White Mountain Cake).
- Encyclopedia of American Food and Drink, edited by John F.
A reminiscence with recipes, by Caroline B. King, published by Aris Books in Berkeley in 1986, page 34. Common Sense in the Household (New York: Scribner, ArmstrongCo., 1873), page 20. Marion Harland, Common Sense in the Household, page 20.
National Angel Food Cake Day
The National Angel Food Cake Day is observed on the 10th of October each year to commemorate the light and fluffy Angel Food Cake that has become so popular. It was initially observed in the year 1870, with the majority of participants being Pennsylvania Dutch.
While the tradition of celebrating Angel Food Cake Day extends back to the latter half of the nineteenth century, it gained in popularity during the 2000s and beyond. The airy, light texture of the cake is what gave it its name; it was formerly referred to as “the bread of the angels in heaven” because of its airy, light texture. The fact that this cake has neither butter or oil, as well as no other toxic components, makes it a true slice of heaven. The fact that this cake was created more than a century ago, before the advent of cutting-edge technical breakthroughs, adds to its value and elevates it to the status of a significant event worthy of commemoration.
How can we celebrate National Angel Food Cake Day:
To commemorate National Angel Food Cake Day, the most enjoyable way to celebrate is of course to create a cake and share it with your family and friends. This isn’t just any cake, this is the Angel Food Cake for the occasion. On this delectable occasion of National Angel Food Cake Day, let us learn more about the process of making this delicious cake from scratch.
- In contrast to traditional cakes, the Angel Food cake is baked in a tube pan that has not been greased. These are pans that include a tube in the center, which allows the cake to rise higher while spreading evenly onto the pan’s edges. It is also for this reason why these cakes have a hole in the middle
- The cake does not include any yeast or other rising agents, and instead depends primarily on the egg whites and the manner in which the batter is prepared to achieve its airy, fluffy, and light texture. It is first necessary to whisk the egg whites until they form firm peaks, after which the flour, cream of tartar, and sugar should be added. Egg whites are whipped until they reach the desired texture, and here is where the method comes in. Once the cake is prepared, it is placed in an inverted posture to cool as the cake cools down. This is done in order to prevent the mixture from folding in on itself. The cake is frequently covered with fruits, fruit sauces, and glazes, all of which contribute to the cake’s sweetness. Despite the fact that the ingredient list is very short, preparing this cake is not as straightforward as it appears. Of course, the use of an electric mixer makes the work a lot less difficult
Bake an angel food cake in your favorite flavor on this National Angel Food Cake Day and share it with your friends and family to commemorate the occasion. Share your recipes on social media using the hashtags NationalAngelFoodCakeDay and AngelFoodCakeDay.
Interesting facts about National Angel Food Cake Day:
As we celebrate National Angel Food Cake Day by indulging in the fluffiest of Angle cakes, here are some intriguing facts about the cake itself to keep us entertained.
- Angel food cake, as the name implies, is a sponge cake that is baked without the use of any chemical agents such as baking soda or yeast. Due to the fact that it contains no butter or oil, it qualifies as a fat-free dessert. The New York Times published a recipe for this cake in 1880
- The recipe is below. The Angel Food cake was also a favorite of Lucy Webb Hayes, the First Lady of the United States from the nineteenth century. The frosting is generally replaced with whipped cream, sweet fruit sauce, or a glaze on these cakes, rather than icing. There are many various flavors and types of this cake available currently, including Strawberry, Pineapple, Lemon, and other fruit tastes and combinations. It is baked in a tube pan with a hole in the center, and it is typically served with ice cream. As a result of the cake’s light and airy nature, which allows it to absorb the flavors excellently, it may also be used to make trifles.
History of National Angel Food Cake Day:
The origin of this day is a mystery to us! Anyway, let’s have a look at how we obtained this delectable cake. The recipe for Angel food cake initially appeared in “The Home Messenger Book of Tested Recipes” in 1878, and it was the first time that the cake was made. Several cake molds for the Angel Food cake have been discovered in Pennsylvania Dutch country, underscoring the fact that the cake’s roots are believed to be in that region. There are other rumors that the cake developed in a place where slave labor was prevalent, due to the difficulty of making the batter by hand in an age before to the invention of electricity.