Angel Food Cake Mix

Store in a cool, dry pantry. Once opened, keep the box sealed or transfer to an airtight container to protect from moisture and keep the mix fresh for several months.

Make sure your mixing bowl and beaters are completely grease-free; any fat will prevent egg whites from whipping properly.

Room-temperature egg whites whip to higher peaks than cold ones, giving your cake more volume.

Don't open the oven door while baking—sudden temperature changes can deflate the delicate cake.

Invert the cooled cake onto a bottle neck or cake cooler to cool upside down; this keeps the structure from collapsing.

Follow package instructions carefully, as ratios of water and egg whites are critical for texture.

Using egg whites straight from the fridge—let them warm to room temperature first.

Over- or under-beating egg whites; you want stiff peaks, not grainy or flat.

Adding oil or butter, which will destroy the light, fluffy texture that defines angel food cake.

Opening the oven or jostling the pan during baking, causing the cake to collapse.

Not inverting the cake while cooling, leading to a sunken top.