Angel Food Cake

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Appears in Cook's Country August/September 2009

SERVES10 to 12

TIME1 hour, plus 3 hours cooling

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WHY THIS RECIPE WORKS

The key to Angel Food Cake is voluminous, stable egg whites. A mere speck of yolk precludes them from whipping to peaks. We had the best success with either cold or room-temperature egg whites. Cold whites whipped to the same volume as room...

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