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Angel Food Cake

Make sure you allow enough time for your egg whites to reach room temperature.

Use cake flour, not all-purpose flour.

Sift flour repeatedly (many old recipes say to sift four times).

Fold batter gently, but make sure flour is completely incorporated.

All utensils, mixing containers and cooking vessels must be free of grease. After washing in soap and water, rinse in a solution of water and vinegar, or water and lemon juice. Then rinse with clean water.

Use a Bundt pan or a pan made specifically for Angel Food cake.

When you remove the cake from the oven, the pan must hang upside down while the cake cools, otherwise your cake may collapse. To accomplish this, put four glasses on your counter and rest the cake pan upside down on them.

You can also balance the tube part of the bundt pan on a wine bottle or on a funnel. Or, turn the entire pan upside down and let it rest inside a clean, dry colander.

If your cake pan has little feet, do not rely on them to hang the cake properly. The cake will sag.

After all your hard work, you don't want that to happen.

To slice the cake, use a serrated knife and saw gently. Don't push down on the knife, it will crack your cake.

On the other hand, you can use two forks and pull the cake into pieces if you are making a trifle or using the cake for dunking.