Egg-white based Angel Food Cake is the
lightest and most tender of the sponge cakes. It has virtually no fat. Leavened with the air
contained in the beaten egg white foam Angel Food Cakes get their moisture and tenderness from the egg whites and large amount of sugar. Careful beating of the egg white foam is essential to the success of the cake. Angel Food Cakes should be baked in ungreased tube pans since fat collapses the egg white foam. It should be cooled upside-down because egg proteins firm and set as they
cool. If cooled upright gravity may collapse some of the air cells
before the cake is set. Just one more example of the many delicious things that can result from egg white foam. ~ Chef Wilkinson ~
Egg-white based Angel Food Cake is the lightest and most tender of the sponge cakes. It has virtually no fat. Leavened with the air 
contained in the beaten egg white foam Angel Food Cakes get their moisture and tenderness from the egg whites and large amount of sugar. Careful beating of the egg white foam is essential to the success of the cake. Angel Food Cakes should be baked in ungreased tube pans since fat collapses the egg white foam. It should be cooled upside-down because egg proteins firm and set as they 
cool. If cooled upright gravity may collapse some of the air cells 
before the cake is set. Just one more example of the many delicious things that can result from egg white foam. ~ Chef Wilkinson ~ 
