What is the difference between angel food and white cake?

Answer 1

A devil's food cake is a heavier richer variety of chocolate cake. It is made with butter and melted chocolate, while a regular chocolate cake is made only with cocoa powder. Properly speaking, devil's food cake is a layer cake, while a "chocolate cake" does not necessarily have layers.

Answer 2

There is a significant difference between the two. If anything, they're polar opposites; angel food cake being an extremely simple sponge cake made from egg whites, sugar, flour, and vanilla while devils food cake is a dense, moist cake made with chocolate.

Answer 3

Because angelfood cakes are supposed to be angelic and white is clean and angelic colour. On the other hand brown is not a clean nor angelic colour and also chocolate is know as the devil's food because it can make you fat or unhealthy.

Answer 4

This seems to obvious so it probably doesn't answer your question but a German chocolate cake has gooey coconut frosting on it. The actual cake is a little less sweet too.

The difference is devils food cake is ok maybe for a birthday party, but Germans are the masters of chocolate cake! The only other people that can make better cake are those darn Swiss people.

According to Patricia Riso, a spokeswomen for Kraft Foods, it used a brand of chocolate bar called "German's" which had been developed in 1852, by an Englishman named Sam German, for Baker's Chocolate Company.

The cake had an immediate and enthusiastic response, and requests about where to find the German's chocolate bar were so numerous that General Foods (who owned Baker's Chocolate) decided to send pictures of the cake to newspapers all around the country. Everywhere the recipe had the same response and the sales for the chocolate exploded.

Now the cake is a regular item in bakeries across the country, and a mix is on the grocery shelves also.

Answer 5

An angel food cake is made with egg whites that are beaten stiff. These provide the lift for the cake which rises quite tall. There is also very little if any fat used in an angel food cake, it is baked in a single, tall tube pan, and has a delicately springy texture. The standard white cake is baked in layers and contains shortening of some kind, resulting in a rich, moist and tender crumb.