The world of baking is filled with delectable mysteries, and among the most intriguing is the question of origins: which came first, the rich, decadent devil’s food cake or the light, ethereal angel food cake? Both are iconic American desserts, each possessing a unique texture and flavor profile that has captivated generations. Untangling their historical timelines requires a journey through culinary archives and a keen understanding of evolving baking techniques. So, let’s embark on this sweet investigation.
Unraveling the History of Angel Food Cake
Angel food cake, with its cloud-like texture and pure white appearance, holds a special place in baking history. Its creation is tied to innovations in baking and the availability of specific ingredients.
The Emergence of “Angel Cake” Recipes
The precise origin of angel food cake is somewhat murky, but its roots can be traced back to the mid-19th century. Recipes resembling angel food cake, often referred to as “angel cake,” started appearing in cookbooks and household guides around the 1870s. These early recipes relied heavily on egg whites, sugar, and flour, and they emphasized the importance of whipping the egg whites to stiff peaks to create the cake’s signature airy texture. The use of cream of tartar, an acidic salt, played a crucial role in stabilizing the egg whites and enhancing their volume.
Key Ingredients and Techniques
Angel food cake’s success hinges on a few key elements. First, egg whites are the star of the show. Using only egg whites (typically a dozen or more), and whipping them to stiff, glossy peaks, incorporates air into the batter, resulting in its characteristic lightness. Second, the recipe calls for cake flour, which has a lower protein content than all-purpose flour. This contributes to the cake’s tender crumb. Finally, cream of tartar acts as a stabilizer, preventing the egg whites from collapsing and ensuring a consistent texture. The baking process is also vital. Angel food cakes are traditionally baked in ungreased tube pans, allowing the batter to cling to the sides as it rises. The cake is then inverted after baking to prevent it from shrinking or collapsing.
The Rise to Popularity
Angel food cake gained immense popularity in the late 19th and early 20th centuries. Its delicate flavor and texture made it a favorite for special occasions, particularly celebrations like weddings and birthdays. The cake’s pure white color symbolized purity and innocence, further enhancing its appeal. Moreover, angel food cake was perceived as a healthier alternative to richer, more decadent desserts, making it a guilt-free indulgence for those seeking lighter fare.
The Dark and Delicious Tale of Devil’s Food Cake
Devil’s food cake stands in stark contrast to angel food cake, offering a rich, chocolatey experience. Its history is interwoven with the evolving understanding of chocolate chemistry and baking techniques.
Early Chocolate Cakes and the “Devil” Connection
While chocolate cakes existed before devil’s food cake, the latter’s unique characteristics set it apart. The term “devil’s food” first appeared in print around the turn of the 20th century. The “devil” in the name likely referred to the cake’s dark, rich color, a stark contrast to the lighter “angel” food cake. The use of cocoa powder, rather than melted chocolate, was a defining feature of early devil’s food cake recipes. Cocoa powder contributes intense chocolate flavor and a reddish hue, often deepened with the addition of baking soda.
The Secret Ingredient: Baking Soda and the Maillard Reaction
What truly distinguishes devil’s food cake is its reliance on baking soda. Baking soda, an alkaline ingredient, reacts with acidic components in the batter, such as cocoa powder and buttermilk (often used in devil’s food cake recipes). This reaction not only leavens the cake but also contributes to its characteristic reddish-brown color. The combination of baking soda and cocoa powder promotes the Maillard reaction, a chemical process that enhances the cake’s flavor and color.
Variations and Regional Influences
Devil’s food cake recipes vary widely, reflecting regional preferences and culinary experimentation. Some recipes incorporate coffee to enhance the chocolate flavor, while others add sour cream or mayonnaise to create a moist and tender crumb. Frosting is another area where variations abound. Classic pairings include chocolate buttercream, cream cheese frosting, and even a simple dusting of powdered sugar.
Devil vs. Angel: A Chronological Showdown
Determining which cake came first requires a closer look at recipe publication dates and historical culinary trends.
Recipe Publication Dates: The Evidence
Based on available evidence, angel food cake recipes appeared in print earlier than devil’s food cake recipes. As mentioned, angel cake recipes began surfacing in the 1870s, whereas the first documented references to “devil’s food cake” appeared around the turn of the 20th century, specifically in the early 1900s. This suggests that angel food cake predates devil’s food cake by at least a few decades. While earlier variations of chocolate cakes existed, they lacked the specific characteristics that define devil’s food cake.
Culinary Context and Technological Advancements
The timeline aligns with broader culinary trends and technological advancements. The late 19th century saw significant advancements in baking technology, including improved oven designs and the widespread availability of ingredients like baking powder and cream of tartar. These innovations paved the way for the development of lighter, more delicate cakes like angel food cake. The early 20th century witnessed a growing interest in chocolate and its applications in baking, leading to the creation of unique chocolate cakes like devil’s food cake.
The Verdict: Angel Food Cake Takes the Crown
Based on the available evidence, angel food cake likely predates devil’s food cake. While both cakes have enriched the culinary landscape, angel food cake holds the distinction of being the earlier creation. Its airy texture and delicate flavor captivated bakers and dessert lovers decades before the emergence of devil’s food cake.
The Enduring Appeal of Angel Food and Devil’s Food Cake
Despite their differing origins and flavor profiles, both angel food cake and devil’s food cake have stood the test of time. They continue to be beloved desserts, enjoyed for their unique qualities and versatility.
Why We Love Angel Food Cake
Angel food cake’s enduring appeal lies in its lightness, purity, and adaptability. Its delicate flavor makes it a perfect canvas for various toppings, from fresh berries and whipped cream to fruit compotes and chocolate sauce. Its low-fat content also makes it a guilt-free indulgence for health-conscious individuals. Moreover, angel food cake is relatively easy to make, requiring only a few basic ingredients and simple techniques.
Why We Love Devil’s Food Cake
Devil’s food cake, on the other hand, satisfies our cravings for rich, decadent chocolate flavor. Its moist crumb, intense chocolate notes, and vibrant reddish-brown color make it a truly irresistible treat. Devil’s food cake pairs well with a wide range of frostings and toppings, from classic chocolate buttercream to tangy cream cheese frosting. It is a perfect choice for birthdays, holidays, or any occasion that calls for a touch of indulgence.
The Legacy of Two Iconic Cakes
Angel food cake and devil’s food cake represent two distinct but equally important chapters in baking history. They showcase the ingenuity of bakers, the evolution of culinary techniques, and the enduring power of delicious desserts. Whether you prefer the light, airy goodness of angel food cake or the rich, decadent pleasure of devil’s food cake, both cakes offer a sweet escape from the everyday and a taste of American culinary heritage.
Which cake is generally accepted as the older recipe, Devil’s Food or Angel Food?
Angel Food cake is widely considered to be the older of the two cakes. Its origins can be traced back to the late 19th century, with cookbooks featuring similar recipes appearing as early as the 1870s. The rise of efficient egg beaters and readily available refined sugar contributed significantly to its popularity.
Devil’s Food cake, on the other hand, emerged a bit later, primarily in the early 20th century. While some variations might have existed earlier, it wasn’t until this period that recipes resembling the Devil’s Food cake we know today became commonplace. This suggests Angel Food cake pre-dates Devil’s Food by at least a couple of decades.
What ingredients primarily differentiate Angel Food cake from Devil’s Food cake?
The primary ingredient differentiating Angel Food cake is the use of only egg whites, while Devil’s Food cake utilizes both egg whites and yolks. Angel Food cake relies on whipped egg whites for its airy structure, achieving a light and almost ethereal texture. It also typically excludes fat sources like butter or oil.
Devil’s Food cake, in contrast, incorporates egg yolks, contributing to its richness and moistness. Moreover, it often contains chocolate or cocoa powder, imparting its characteristic deep color and flavor. The addition of baking soda, sometimes along with buttermilk or coffee, further enhances its dark hue and complex taste.
What is the significance of the name “Angel Food Cake”?
The name “Angel Food Cake” is derived from its exceptionally light and fluffy texture. The cake’s delicate crumb and airy consistency give the impression of something heavenly or angelic. This ethereal quality is largely attributed to the whipped egg whites, which create a cloud-like structure when baked.
The name also reflects the cake’s pure white color, achieved by using only egg whites and avoiding any ingredients that might darken its appearance. This pristine whiteness, combined with its light texture, contributed to the association with angels and purity, solidifying the name “Angel Food Cake.”
Why is Devil’s Food cake often red or reddish-brown?
The reddish hue in Devil’s Food cake is primarily a result of the chemical reaction between cocoa powder and baking soda. The combination of these ingredients, especially when acidic liquids like buttermilk or coffee are present, intensifies the cocoa’s natural color and can produce a reddish-brown shade.
Some recipes also enhance the red color with the addition of red food coloring, although this is not traditional. The desired intensity of the red color often varies depending on the baker’s preference, and some Devil’s Food cakes may appear more brown than red, depending on the recipe and baking conditions.
What type of pan is best for baking Angel Food cake, and why?
Angel Food cake is traditionally baked in an ungreased tube pan with a removable bottom. The ungreased pan is crucial because it allows the cake batter to cling to the sides as it rises, providing the necessary support for its delicate structure. The tube in the center ensures even baking and heat distribution throughout the cake.
The removable bottom is essential for easy cake removal after baking. Inverting the pan while the cake cools allows gravity to help maintain its height and prevents it from collapsing. Once completely cooled, a thin knife or spatula can be run along the edges to release the cake from the pan.
What are some common variations or adaptations of Devil’s Food cake?
One common variation of Devil’s Food cake is the Red Velvet cake, which shares similarities in ingredients and texture but incorporates a more pronounced red color, often achieved through a combination of cocoa powder, buttermilk, and red food coloring. Frosting choices for Red Velvet cake often include cream cheese frosting or ermine frosting.
Another adaptation involves adding coffee to the batter to enhance the chocolate flavor and deepen the color. Some bakers also experiment with different types of chocolate or cocoa powder to create variations in taste and texture. The cake is often paired with chocolate frosting, vanilla frosting, or even whipped cream.
Are there any significant regional variations in Angel Food or Devil’s Food cake recipes?
While the core components of Angel Food cake (egg whites, sugar, flour, and flavorings) remain fairly consistent across regions, variations can be found in the types of flavorings used. Some regions might favor almond extract, while others prefer vanilla or lemon. Additionally, the texture might vary slightly depending on flour type and baking techniques.
Devil’s Food cake recipes show more regional diversity. Southern variations often incorporate buttermilk and more pronounced red coloring, influenced by Red Velvet cake. Northern recipes might focus more on intense chocolate flavor with less emphasis on the red hue. The specific type of frosting also contributes to regional distinctions, with some areas preferring richer, more decadent options.