Great angel food cake has a texture somewhere in between a cloud and a marshmallow: ethereally light, with a pleasantly-spongy bite. Lofty, and golden-brown-crusted, it’s one of my all-time favorite cakes. The problem: great angel food cake can be tricky to nail, or at least, that’s what I’m telling myself after baking not one, not two, but three failed cakes — flops, literally and figuratively — before finding success with this recipe.
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