I love the light and airy texture of angel food cakes and this Black & White Angel Food Cake recipe from Cooking Light would be a wonderful Easter dessert. Click here for the recipe.
Here are some great tips for baking the best angel food cake from Fine Cooking and America's Test Kitchen:
- Cake flour is a must for a tender cake because it's lower in gluten and is finer than regular flour.
- Under-whip the egg whites for a loftier cake.
- Separate the eggs while they're still cold and then bring to room temperature before using (approx 1 hour).
- Cool the cake upside down until completely cooled so it's not crushed by it's own weight.
Have a sweet day!
Image via: Cooking Light | America's Test Kitchen