Angel food is one of my favorite types of cake (and cupcakes). Its light sweetness and cloud-like texture make it the perfect end to many meals because it pairs well with coffee and doesn’t feel heavy after even a large meal. But the texture is not without its drawbacks. For example, it doesn’t go particularly well with heavy, buttercream-type frostings and it is prone to being squished during slicing if not handled with a light touch.
There are ways to cut an angel food cake without squishing, however. The Baker’s Catalogue is currently stocking an angel food cutter, which is a many-pronged fork that allows you to perforate your cake (much like using a fork to split an english muffin) and easily pull off pieces. If you prefer your cake slices to have clean edges, rather than being “gently torn” by the Baker’s Catalogue cutter, all you need is a long, sharp serrated knife. A gentle sawing motion will have your cake sliced evenly, and without squishing, in no time.