DYK: Angel Food Cake
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know fun food facts we will look at Angel Food Cake.
The Facts: Angel Food cake is made with a large quantity of egg whites and no shortening or leavening. Angel Food cake is thought to be a takeoff of the Sponge Cake, Cornstarch Cake, Silver Cake, and/or Snow-drift Cake.
- There are several theories on who originated this cake. Also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producers of cake molds, indicates that the angel food cake originated there in the early 1800s.
- Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting.
- October 10 is National Angel Food Cake Day.
- Angel Cake was one of the favorite dessert of Lucy Webb Hayes, wife of Rutherford B. Hayes (1822-1893), nineteenth President of the United States.
- The Original Boston Cooking School Cook Book by Mrs.D.A. Lincoln, published in 1884, had a recipe for “Angel Cake” mentioning the name for the first time. In Fannie Merritt Farmer’s 1896 updated version of the Boston Cooking School Cook Book, she uses the same recipe and calls the cake “Angel Food Cake.”