Slow-Cooker Angel Food Cake
Whether you make it in a slow cooker or bake it in the oven, angel food cake gets its lift from properly beaten egg whites. Unlike heavy cream, which is best whipped when very cold in a very cold bowl, egg whites whip better at room temperature. Leave your eggs out for a couple of hours before baking or set them in a bowl and cover them with some warm water. This should warm them up in about 15 minutes. Once your angel food cake has cooled, it’s best sliced with a serrated knife: those tiny teeth and a gently sawing motion will cut neatly through the cake without deflating it.
Get the recipe: Slow-Cooker Angel Food Cake