Some kitchen utensils are not only functional but also tell a story. The angel food cake cutter is one of the more unique and memorable ones out there.
They look like a marriage between a rake and a comb. But for those of us who were lucky enough to see it used in the kitchen, they will evoke fond memories.
Made from whipped egg whites, sugar and flour – angel food cake does not consist of any butter or oil. It results in a wonderful spongy, cloud-like cake that is inevitably ruined when cut with a regular knife.
The angel food cake cutter takes out the guesswork because it relies on thin, spaced tines that will penetrate this delicate cake without crushing or flattening it. The user inserts the tines straight into the cake and then slides the cutter alongside the tines to create that clean slice.
Angel food cake was a staple dessert in thousands of American homes and backyards picnics from 1940 – 1970. Its lightness made it perfect after an ample family dinner or potluck to a friend or family gathering.
Some cutters had handles made from ceramic or porcelain – often decorated with flowers or gold accent. Others were plain and practical. Either way they each created a clean slice of cake and presented a conscientious display of care in the kitchen.
These cutters will also hold some sentimental value. Some might have sat on a shelf and only came out 2 or 3 times a year. Regular use may have worn some down until the wood feels completely smooth. They remind you of when people baked with intention, served others in their kitchens, and savored shared meals and experiences slowly.
Angel food cake cutters can still serve the purpose of slicing chiffon cakes, soft breads or desserts that are crumbly. Even if you never use the cutter in the kitchen again, it makes a great vintage culinary display item.
Videos and tutorials are available online to show how they used to operate, these may create awareness of the function while creating a new respect for the clever design of a tool that has long since become obsolete.
check the video in page 2
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