Chocolate-Almond Angel Food Cake
Angel food cakes have a very short ingredient list. As with so many simple recipes, the devil is in the details.
Why This Recipe Works
The key to Chocolate-Almond 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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