Do you know/like angel cake?

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Angel food cake is a type of cake that became popular in the U.S. following the invention of the hand-crank egg-beater in the early 19th century.[1] It may also have been called angel cake. Because of its white color and airy lightness it was said to be the "food of the angels". A variety of Chocolate cake known as Devil's food cake is another popular American cake that was developed later[1] and was one of the many new American cakes made possible by the invention of baking powder. Angel food cake is a type of foam cake whereas the devil's food cake is a type of butter cake. Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. This — and the lack of fat — causes angel food cake to have a very light texture and taste. It has led some detractors to liken the taste of the cake, as well as its appearance, to cotton. Angel food cake should be cut with a serrated knife, as a solid blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters or a strong thread should be used instead. Angel food cake is usually baked in a tube pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake. A "bundt pan" can also be used, but the fluted sides can make releasing the cake more difficult. The center tube allows the cake batter to rise higher by 'clinging' to all sides of the pan. Unlike other cakes, the pan should be un-greased to enhance the cake. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it. A simple glaze is also popular. Recently many chefs (Alton Brown in particular) have popularized the idea of adding aromatic spices such as mace and cloves.