Despite popular belief, angel food cake is considered to be a type of sponge cake because it is a porous type of cake. Many people in the United States have nicknamed this form of cake as angel food cake because it was thought to be food for the angels.
Key ingredients involved in making angel food cake are wheat flour, egg whites (for the purity of the cake), and cream of tartar, which is involved in stiffing the eggs so that the remainder of the batter can be easily folded together; the process of folding helps to create air pockets within the batter, giving the cake its light, airy form.
It is believed that angel food cake originated in North America somewhere around the 19th century.
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