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Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose.

Now, a pound cake is butter+sugar, then eggs, then flour (in 1:1:1:1-ish usually), and so's a (UK) angel cake (but in a different ratio). In saying that, there's lots of important details I've missed out that very with each individual recipe. But what are the important differences, the ones which differentiate angel from pound, in terms of taste and category?

I notice that angel cake recipes have much more "flour" in proportion to the other ingredients? Is that the thing that can be best said to separate them?

Also they tend to have baking powder (in addition to s.r. flour)? Is that important, or just a co-incidence?

Every recipe differs in tiny little ways from all the others that it's hard to see the pattern.

I'm happy to make a bad cake or two while mucking around, but some sage advice would be welcome as to the general lie of the land as to the essential differences between the cake types.

I'm an analytical type so any framework will help me mess around in the kitchen even though I realise that such things are very much in the eye of the beholder, and other people may not use the same names.

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    Note the cake without fat is not UK Angel Cake, that's US Angel Cake. Or at least, that's what I call it. I mean the kind we have over this side of the pond. The one that's usually those stripy coloured rectangles. – Dannie May 7 at 15:48
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    In the US "angel cake" would probably be "angel food cake," which is very different from other fatless cakes which contain the yolks of the eggs. Angel food cake, importantly, does not use the yolks or fat of any kind, which is what gives it its pure white color and light texture. – senschen May 7 at 18:50

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