What is the heavenly name for the almond-flavored sponge cake made from flour, sugar, and egg whites?

The exceptionally light and airy almond-flavored sponge cake, made primarily from flour, sugar, and egg whites, is famously known as Angel Food Cake. This delectable dessert earns its name from its ethereal qualities, particularly its pure white color and delicate, cloud-like texture, which many found to be "food fit for angels." The absence of egg yolks and butter contributes to its distinctive lightness and fat-free nature.

Originating in the United States in the 19th century, angel food cake became widely popular after the invention of the rotary egg beater around the 1870s. This innovation made the laborious task of whipping egg whites to stiff peaks much easier, a crucial step in creating the cake's signature structure. The whipped egg whites trap air, acting as the sole leavening agent and giving the cake its remarkable volume and soft crumb. Cream of tartar is often added to stabilize this foam and ensure a lighter, whiter cake.

While typically flavored with vanilla, the addition of almond extract is a common and beloved variation that enhances its delicate sweetness. Angel food cake is often served simply, perhaps with fresh berries or a light glaze, allowing its unique texture and subtle flavor to shine. Its enduring appeal lies in its simplicity and its delightful, melt-in-your-mouth consistency.