Slow-Cooker Angel Food Cake
We whipped up a light-as-air angel food cake in—wait for it—a slow cooker. Cream of tartar helps stabilize the beaten egg whites, especially important for this slow-baked cake, and a dull metal loaf pan (not nonstick) mimics the tube pan traditionally used for angel food. The lack of greasing and nonstick sides help the batter cling to the pan to keep the iconic tall, airy texture. We like to serve it with freshly whipped cream and some lightly macerated fruit. Just toss your favorite berries (or how about mango and pineapple) in a little sugar and a squeeze of lemon juice and set aside for about 10 minutes. The angel food cake can’t wait to soak up those fruity juices.