Angel Food Cake
Over seven weeks in the kitchen, we baked more than 100 angel food cakes to discover, once and for all, what matters, what doesn't, and how to achieve perfection.
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-temperature eggs (they just took a few minutes longer). Cream of tartar offered some insurance against deflated whites. Its acidity helped stabilize the egg whites.
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