[2] When you don’t want patriotic colors, a sliced strawberry makes a lovely garnish. Here’s the recipe (photo © Cooking Classy).

[3] A classic angel food cake (photo © Bhofack2 | Dreamstime).

[4] A slice of angel food cake with strawberry sauce. Here’s the recipe (photo © I Am Baker).

This recipe, from Annalise of Completely Delicious via the folks at GoBoldWithButter.com, spins angel food cake into cupcakes, with a lightened whipped buttercream topping instead of whipped cream.

> National Angel Food Cake Day is October 10th.

> A whole year of cake holidays (55+!).

> The history of angel food cake.

> The history of cake.

> The different types of cake: a photo glossary.
 
 
WHAT IS ANGEL FOOD CAKE?

Angel food cake is a light, flourless cake made with sugar, cream of tartar, salt, vanilla, or almond extract, and a dozen or so egg whites, depending on the recipe. There is no leavening. It’s gluten-free.

Angel food cake is typically baked in a tube pan, and popularly served with berries and whipped cream—although it is just fine either plain or with a dessert sauce (caramel, chocolate, custard, fruit sauce, etc.).

Angel food cake was one of the first cakes to rely solely on whipped egg whites instead of butter or baking powder for its light, airy texture.

Who invented it? Check out the history of angel food cake—these days often abbreviated to angel cake—below.
 
 
RECIPE: ANGEL FOOD CUPCAKES

Ingredients For 12-18 Cupcakes

Prep time is 15 minutes, cook time is 45 minutes.
 
For The Cupcakes

 
For The Whipped Buttercream

 
Garnishes

 
Preparation

1. PREHEAT the oven to 350°F. Line a muffin pan with paper liners.

2. SIFT together the powdered sugar and cake flour, three times. Set aside.

3. BEAT the egg whites, cream of tartar, and salt on medium-high speed until foamy, in the bowl of a stand mixer fitted with the whisk attachment, or with a hand-held mixer. Increase the speed to high and slowly add the granulated sugar, 1 tablespoon at a time, with the mixer running. Beat until glossy and soft peaks form. Then stir in the vanilla.

4. SIFT the dry ingredients over the meringue in 3 additions and gently fold in after each addition. Do not over-mix or the meringue will deflate.

5. SPOON the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden about 18 minutes, until the cupcake tops spring back when touched. Let the cupcakes cool completely.

6. MAKE the frosting in the stand mixer or with the hand-held mixer. Beat the powdered sugar and butter together until smooth. Add the cream, salt, and vanilla and beat on high speed until light and fluffy, about 3 minutes. Frost the cupcakes and top with the berries.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Invited to a July 4th celebration? Instead of bringing wine or beer, how about treating your host to gourmet condiments?

With all due respect to Heinz, French’s and Hellman’s, there are finer flavors to be had. Head to your nearest specialty food store or upscale supermarket and check out the options.

Since its debut five years ago, we’ve been enjoying the Sir Kensington’s brand—not a British import but a hip American creation.

If you can’t find the products locally, you can buy them online at SirKensingtons.com.

And think past summer: They make great stocking stuffers.
  

LidLover was created by a woman who wanted a lid that could fit with a tight seal around her kitchenware: bakeware, containers, cookware and dishes.

While LidLovers can (and should) be used year-round, now that it’s summer we especially like them to keep the bugs out of patio and picnic food.

The lids are easily storable and strong enough for the containers to be stacked. They can be easily stretched to fit over bowls with any type of rim.

Even better: You save money and the environment when you use LidLover instead of temporary, landfill-bound covers such as plastic wraps and foils.

The 12″ LidLover, with grooves fitting from 9″ to 12″, fits most large serving bowls and dishes. It’s $16.95.

LidLover is top rack dishwasher safe, may be used as a cover in the microwave and can be used in both the freezer (down to -40°F) and the oven (up to 400°F). All LidLover lids are made of BPA-free food grade silicone.

Check out the different varieties of LidLover on the company website.

If you’re invited to a picnic or a barbecue, bring one to the host!
  

Who wouldn’t want to be Amy Miller’s friend?

The designer, crafter and baker created the best-looking July 4th ice cream cones.

Head to AmyMillerDesigns.com for the step-by-step showing how she did it.

In brief, you need ice cream cones, vanilla candy melts in red, white and blue, and sprinkles. You can use either cake cones (shown in photo), sugar cones or their big brother, waffle cones.

The toughest part is deciding what flavor of ice cream to scoop into your cones. Vanilla works best, but keep an eye out for cherry vanilla, strawberry or blueberry swirl.

How much do you know about the different types of ice cream and frozen desserts?

Check ‘em out in our Ice Cream Glossary.

Coating fish with nuts and baking or sautéeing is an easy, foolproof way to prepare an elegant entrée. The nutty flavor of this simple but rich coating pairs beautifully with flaky white fish fillets.

Nuts add even more protein to your dinner, as well as these health benefits.

You can use any nut you like (pistachio is one of our favorites), along with a mild white fish like cod, flounder, halibut, sole or tilapia.

There are more affordable white fish, too: Look for orange roughy, walleye pike or other species recommended by your fish monger. Fillets should be about 1/2 inch thick.
 
TIPS

Coat your favorite fish with your favorite nuts. Photo courtesy EatingWell.com.

 
RECIPES

Turn the catch of the day into delicious dinner in only 25 minutes, with this recipe from Betty Crocker. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Prep time is 15 minutes, cook time is 10 minutes.

Ingredients For 4 Servings

Preparation

1. MIX the pecans, bread crumbs and lemon peel in shallow bowl. Beat the egg and milk with a wire whisk or fork in another shallow bowl.

2. SPRINKLE both sides of the fish with salt and pepper. Coat the fish with the egg mixture, then coat well with the pecan mixture, pressing slightly into the fish.

3. HEAT the oil in 12-inch nonstick skillet over medium heat; add the fish. Reduce the heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until the fish flakes easily with a fork and is brown.

4. SERVE with lemon or lime wedges.