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2. Coconut Angel Food Cake Recipe - AOL

   www.aol.com/food/recipes/coconut-angel-food-cake

   Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until ...

3. Coconut Angel Food Cake Recipe - AOL

   homepage.aol.com/.../recipes/coconut-angel-food-cake

   Bake for about 50 minutes, until the cake springs back when touched in the center. Gently invert the pan and set on a wire rack to cool completely. You may also invert the pan on top of a bottle (neck through the hole of your tube pan) to allow the cake to cool. While the cake is cooling, make the icing. Slice the cooled cake into three layers.

4. Sponge Cake vs. Angel Food Cake vs. Pound Cake: Do You ... - AOL

   www.aol.com/sponge-cake-vs-angel-food-125700792.html

   Like sponge cake, angel food cake does not contain butter. Angel food cake is leavened with egg whites and baking powder. Angel food cake is delicate and baked in an ungreased tube pan to help it ...

5. Great-Grandmother Pearl's Angel Food Cake with Peaches - AOL

   www.aol.com/food/recipes/great-grandmother...

   Want to make Great-Grandmother Pearl's Angel Food Cake with Peaches? Learn the ingredients and steps to follow to properly make the the best Great-Grandmother Pearl's Angel Food Cake with Peaches ...

6. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms. Pie pans ...

7. Angel food cake - Wikipedia

   en.wikipedia.org/wiki/Angel_food_cake

   The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste. Angel food cake should be cut with a serrated blade, as a straight-edged blade tends to compress the cake rather than slice it. Forks, electric serrated knives, special tined cutters, or a strong thread should be used instead.