Traditional Angel Food Cake
2.) No Shortening or Leavening, these add too much heaviness.
3.) Use a soft flour ( NO whole grain) and sift it thoroughly. A light cake flour works best.
4.) The addition of cream of Tartar will prevent over browning.
5.) DO NOT grease the pan! This is important, the cake needs to stick to the pan to rise properly.
6.) Use a tube pan or bundt pan, the cake requires the extra surface area for proper rising. It will essentially climb the sides of the pan.
7.) Turn upside down while cooling, this prevents the light airy cake from falling and becoming a dense sticky mess.
8.) And finally, cut only with a serrated blade to prevent smushing (yes that is the technical term).