This last weekend, we were able to buy a bunch of eggs on sale. Once I returned home, I realized that I already had a few dozen in the refrigerator. Not wanting to waste eggs, I asked Andrea to please make this recipe, twice.
When I was first given this recipe, by another para I worked with, I did not make it. I had been told that angel food cake was hard to make and finicky. A few years ago, Andrea and I started making it together. It is not a super hard recipe to make, but works best on dry days and when you have a little extra time to let it cool properly. Be sure not to get any yolk in with the egg whites and the pan you use is not greasy.
We almost always use an angel food pan for this recipe. If your pan does not have a removable bottom, line your pan’s bottom with parchment paper. We have also made this with a small lined bread pan with success.
This cake is good plain, for strawberry shortcake, with custard and with ice cream. It also freezes well if you have extra.