Lemon angel food cake and regular angel food cake are delicious desserts with different flavor profiles and textures. It’s a tough choice. Deciding if one is better than the other is subjective and depends on your personal taste. I will gladly volunteer to taste both, twice each, if necessary. I will let you know after I have had a nap.
Angel food cake is a sponge cake containing egg whites, sugar, flour, and other ingredients. No one can say for sure who came up with the idea of angel food cake; that fact is shrouded in mystery; but most experts agree it originated in the United States in the mid-1800s.
One theory is that enslaved African Americans invented angel food cakes. Many of them had exceptional baking skills. They would use the leftover egg whites from their owners’ kitchens to make the cake, which became known as “white cake” or “silver cake.”
Another theory is that a Pennsylvania Dutch woman named Elizabeth Goodfellow was the first person to put that many egg whites in a cake. She found a clever way to use up the excess egg whites left over after making custard.
Both ideas make sense to me, but who knows? Regardless of its exact origin, angel food cake became popular in the United States in the late 19th and early 20th centuries. It’s now a favorite all over the US and enjoyed in countries worldwide.
Easy Lemon Angel Food Cake Recipe