ANGEL FOOD CAKE

First printed in in 1839, Lettice Bryan’s “White Sponge” was the American entry into the global sponge cake canon: a snow-white cake supported by whipped egg whites, and with more sugar than flour and completely fat-free. Over the years, this delicate cake benefited from a few handy inventions—like energy-saving rotary egg beaters—and would go on to take the U.S. home baking scene by storm, heralded as the