History of Angel Food Cake for National Angel Food Cake DayPrint
| Said to be the “Food of the Angels” because of its airy lightness, angel food cake is the center of attention on October 10th, otherwise known as National Angel Food Cake Day! Is there anything not to love about angel food cake? Delicious and light, a perfect base for summer fruits or winter glazes, angel food cake has 65% fewer calories as a comparably-sized chocolate cake! It may well be the perfect dessert.
It is well-known that angel food cake originated in the United States in the mid 1800’s. What is not certain is where and by whom this light and fluffy cake was created.
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 egg whites.
| An alternative theory suggests 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 1800's.
The one thing that historians do agree on is that the invention of the rotary egg beater led to a jump in popularity of this wonderful cake! The rotary egg beater was patented in 1865 and quickly became a favorite tool in the kitchen. Since making angel food cake requires whipping egg whites until they are stiff, the rotary egg beater eliminated a lot of the hard work, resulting in the angel food cake becoming very popular. Fun fact: the 1897 Sears Catalog sold a Dover Egg Beater for 9 cents!
For a recipe, we are going to send you to the Food Network and our favorite chef, Alton Brown. This recipe includes a video from his old show “Good Eats” showing exactly how to make the perfect angel food cake.