Oh man was this cake delicious. Tender, moist (even after 4 days!), soft, not crumbly but not styrofoam like most store bought angel food cakes... It is possibly one of my favorite cakes I've ever made, and I have made quite a few. I followed the portions of the ingredients exactly, but I changed the order a little bit. I beat the egg whites until they were white and foamy, then I added the cream of tartar and flavorings. THEN I beat until stiff peaks formed. I folded the dry ingredients and egg whites together. The cake rose beautifully and the top was a wonderful gold brown. However the top of my cake did not crack like many angel food cakes do. I also let it cool, upside down on a wine bottle, for over an hour. One important note: don't mix in a plastic bowl, and wipe everything you use to make the cake down with a little bit of white vinegar. This will ensure no fat or left over grease gets into your egg whites-- any fat will cause the cake to fall. If you do these things, this recipe come out just wonderfully. I topped it with a shiny dark chocolate glaze, it was decadent.
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Oh man was this cake delicious. Tender, moist (even after 4 days!), soft, not crumbly but not...