Angel Food Cake doesn’t have to be made in a bundt cake pan, ring mold, or fluted pan like you usually see. Here, you make one of the fluffiest, heavenly layer cakes you’ll ever experience.
Cream of tartar is a byproduct of wine, that sediment left over in barrels. It’s gathered, cleaned and powdered. It’s stabilizes whipped egg whites used in meringue, angel food cake, and soufflé. It allows the whipped eggs to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat, which is handy when you baking it.