Light Angel Food Cake
From Cook's Country
To get an angel food cake recipe for a tall, perfectly shaped cake with a snowy white, tender crumb encased in a thin, delicate, golden crust, we experimented with egg whites. We found the key was the speed at which we beat the egg whites, starting at low speed just to break them up into a froth and increasing the speed to medium to form soft, billowy mounds. When large bubbles stop appearing around the edges, this is the point the sugar should be added. Once all the sugar is added the whites become shiny and form soft peaks when the beater is lifted. This is just right for making the perfect tall, light yet firm angel food cake.
The best tool to remove an angel food cake from the pan is a thin, flexible, non-serrated knife that is at least 5 inches long. Present the cake sitting on its wide, crustier top, with the delicate and more easily sliced bottom crust facing up. To cut the cake, use a long, serrated knife, and pull it back and forth with a gentle sawing motion.
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