First time making angel food cake (which doesn't contain oil/butter/egg yolks). I wanted to use leftover egg whites from previous bakes.
Taste Test: I found it too sweet despite choosing a chocolate recipe in a bid to temper the sweetness level.
Appearance: The height was not as desired (it was supposed to rise above the cake tin while baking, but mine didn't), but still rose a decent 4 inches. And despite letting the cake cool down in the tin upside-down until it was completely cool, I still found some moistness/condensation at the bottom of the cake (which is the top in this picture). Not sure if it was the cocoa powder used, or because I was trying not to fold in too much/too long, the appearance of the cake is speckled. Guess I need more practice...
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