Angel food cake is the first thing I remember baking with my mom. She showed me how to separate the eggs, then whip the whites and fold in the flour. As soon as the cake cooled enough to eat, we’d take turns tearing pieces off and shoving the still-warm, light-as-a-feather cake into our mouths.
As long as your bowl and beater are clean, the whites should whip up well. And remember that eggs are easier to separate when cold from the fridge but whip up higher at room temperature. Before you start, grab your eggs from the fridge and separate them, then let the whites sit at room temperature for at least 30 minutes before you start beating them.
