When I was a kid, angel food cake was one of my favorite desserts. It still is, but finding as store-bought cake that fits my dietary preferences was impossible. I tried making several versions of angel food cake – the first few were complete flops. They were heavy, too moist, and they collapsed. This version, though, is absolutely worth making. It’s better than the store-bought cakes I remember from my childhood.
Save egg whites from recipes only using yolks and freeze them in a Ziploc bag. I have made this recipe with both fresh and previously frozen egg whites. Both are equally light and scrumptious.
I use a special angel food cake can with prongs to allow me to easily invert the pan after baking. I’ve tried non-stick pans and regular aluminum pans. As far as baking goes, the result is the same. I prefer to use a non-stick pan, though, because the cake releases easier and it’s much easier to clean. If you use a dark non-stick pan reduce the baking time by 5 – 10 minutes depending on your oven.
Do not grease your pan. Also, have all of your ingredients measured and ready to go so that you can quickly get this cake into the oven. It’s easiest to make this cake batter on a stand mixer but is totally doable with a hand mixer.
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