Café Au Lait 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 Café au Lait 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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