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Angel cake is a sponge cake made of flour, egg whites, sugar and cream of tartar. Usually, cream of tartar is added. The main reason why it is different from other cakes is that it does not use butter. Its structure comes from fresh egg whites called egg whites. Angel cakes originated in the United States and became popular in the late 19th century.
Angel cake is a dessert which is known for its lengthy preparation time. Angel cake consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. There are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.
Composition:
Egg sugar
Flour Chocolate
honey Tartar
Milk cream
In addition to 20% moisture, cream in the material mainly contains carbohydrates (including 42% glucose, 35% fructose, 2% sucrose), 12 kinds of minerals, 10 kinds of vitamins, 16 kinds of acids and other nutrients. , There are also antibacterial substances such as hydrogen peroxide, plus it is a viscous substance with high sugar concentration, with weak acidity, general bacteria will not grow and reproduce here.
