A certain type of cake, referred to as an X, is recognized by its utilization of approximately eight to twelve vigorously whisked egg whites and the specific shape of the baking pan, possessing elevated sides and a tube in the center, which has now become almost exclusively linked to this cake. The presence of cake flour is imperative, and the baking process requires careful handling, as the cake has a tendency to easily deflate. It is commonly served in its unadorned form, without any icing or other embellishments.
Angel food cake is a type of sponge cake that is renowned for its airy and delicate texture. This type of cake is unique in that it is made solely from the whites of eggs and does not contain any shortening. The success of an angel food cake is predicated on a few key factors, including the use of cake flour, the extensive beating of the egg whites with sugar, and the careful incorporation of the flour into the mixture. By utilizing these methods, a light and spongy cake is achieved, which is perfect for pairing with fresh fruit, whipped cream, or other complementary toppings.