Every now and then, the seemingly random urge strikes me to make an angel food cake. There’s no obvious trigger for it, and in fact I feel like it’s a little silly to bake something during this season of excess, but I heard the call when some friends were over to plot a menu for New Year’s Eve, and I went with it. Due to a minor emergency, the cake remained uneaten the night it was baked, but it did quite all right the next day with some whipped cream, preserved strawberries, and caramelized peaches alongside. I hear that day-old angel food cake is very good toasted or grilled, but I haven’t had the chance yet to test that for myself.
Most recipes involving making meringues will make a huge fuss about how you can’t have even the slightest speck of yolk in the eggs, or else your meringues won’t develop. This isn’t something you need to worry much about; I usually have a dab or two of broken yolk make its way into the whites by accident when separating, and I have yet to experience problems with meringues. Just make sure that your mixing bowl and whisk are clean, and that you’re working with fresh, cold eggs to create a foam with a consistent, stable texture.
Note: if you’ve never made this before, you will probably not already have the two-piece tube pan that’s needed. Don’t substitute a one-piece bundt pan; this is one of those rare recipes in which you depend on the cake sticking to the pan to bake properly, and a one-piece (or worse, fluted) pan will make it impossible for you to remove the cake in one piece.
Link to original recipe here.