Angel Food Cake - Confectioners or Superfine?
Trying to find a great recipe for angel food cake, and I notice that some call for only superfine sugar while others call for a mix of confectioners and granulated. Any opinions on which is best?
it just so happens that i made an angel food cake a couple of days ago. i used the cooks illustrated recipe, which calls for regular granulated sugar. they said that they tried everything else, and they concluded that the cornstarch in the confectioners makes for a heavier cake and that the superfine makes for an overly squishy cake. i agree with them - the cake texture was perfect with granulated.