Black and White Angel Food Cake
If you can't decide whether you want vanilla or chocolate, this angel food cake is for you because it delivers both. Beaten egg whites create the light, airy texture of this classic dessert.
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Recipe Summary
Ingredients
Directions
Chef's Notes
Place leftover egg yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days; use them to make custards, such as our Cinnamon Crème Anglaise.