Yield: Yields one 10-inch cake.
Servings: about 10
Sugared berries are a lovely topping for this most ethereal of cakes. Amounts for flour and confectioners’ sugar are listed by weight (ounces) and by volume (cups); use either measurement.
To remove the cake from the pan, tilt the pan on its side and gently tap the bottom against the counter to loosen the cake. Rotate the pan, tapping a few more times as you turn it, until the cake comes free from the sides of the pan. Lift the cake from the pan. It should come out cleanly, leaving the crust on the sides of the pan. To serve, use a serrated knife and cut with a gentle sawing motion. Top with sugared berries, if you like.
Excellent instructions. This is the 4th recipe I made after reading several and watching many videos. This cake turned out the best. Light and fluffy and rose slightly above the pan. I was I over mixing before I read your great tutorial.
I've never made angel food cake before and didn't realize how temperamental it could be. I read her blog first and followed her directions exactly. It was fantastic! Sliced some strawberries and made some homemade whipped cream. Mine cooked for 50 minutes and came out perfectly. Not sure why it didn't work for some people.
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