Something you might wonder about this cake is, “How on earth is it so chewy and spongy?” Well folks, it’s not magic! Turns out, it’s just because you put a ton of egg whites in it.
Fun Fact: The angel food cake was invented because of the abundance of egg whites leftover from the early 1800’s poor folk’s meals.
Once this recipe is out of the oven, I recommend using a long-necked pop bottle to stand the cake container on upside down.
It helps it to cool down with lots of aeration, and often yields the best results.
Be sure to watch the quick video along with the recipe so that you can make the best cake possible!