Angel Food Cake

This divine sponge cake is by far one of the sweetest and lightest American desserts. The cake is raised with egg whites and baking powder, containing no yolks or butter, which results in a buoyant sponge with a cloud-like texture. It is believed that angel food cake was created in the 1800s by a baker from St. Louis, but after the invention of hand-cranked rotary egg beaters in 1865, this whisk-intensive dessert became popular across the country. Even today, angel food is a staple of potlucks and bake sales, along with being the traditional African-American favorite for post-funeral feasting. The cake is usually flavored with vanilla and accompanied by a fruit sauce, usually based on strawberries or blueberries, but it can also be topped with a light citrus-based glaze.