Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
The cake should spring back when lightly touched.
Cool the Cake:
Invert the pan immediately after removing it from the oven. Let the cake cool completely in the pan, upside down. This helps the cake maintain its height and light texture.
Remove from Pan:
Once the cake is completely cool, run a knife around the edges and the center tube to loosen it from the pan.
Carefully remove the cake from the pan and transfer it to a serving plate.
Tips:
Cake Flour: Cake flour has a lower protein content than all-purpose flour, which contributes to the light, airy texture of Angel Food Cake. Avoid using all-purpose flour.
Room Temperature Egg Whites: Make sure the egg whites are at room temperature for better volume and stability.
Avoid Grease: Ensure that the mixing bowl and beaters are free of any grease, as it can prevent the egg whites from whipping properly.
Enjoy your homemade Angel Food Cake with fresh berries, whipped cream, or a light glaze for a delightful dessert that’s sure to impress!
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