The thing about angel food cake is, there is 0% cholesterol [aka, 0% guilt ;)]. Zip, zilch, nada. The reason being angel food cake uses stiffly beaten egg whites for its leavening, thus producing a lighter-than-air cake. It soaks in glazes and sauces very well. A sponge cake, on the other hand, uses the egg yolks as well, thus providing a slightly denser cake. That is the primary difference.
Grenadine Angel Food Cake
Adapted from Epicurious
Yield: 8 servings
1 cup less 2 Tbsp AP flour
2 Tbsp cornstarch
3/4 cups sugar
12 large egg whites
1/2 tsp salt
1 tsp cream of tartar
1 1/4 tsp grenadine
1/2 tsp vanilla extract
1. Preheat oven to 300°F.
2. In the bowl of an electric mixer, beat egg whites until they are frothy. Add salt and cream of tartar and beat until soft peaks almost form.
3. Beat in sugar, a little at a time, the grenadine, vanilla tract, and continue beating until the mixture can hold soft peaks, roughly 10 minutes.
4. In a separate bowl, whisk together flour and cornstarch until they are thoroughly combined.
5. Sprinkle a quarter of the flour mixture over the egg whites, fold it in gently. Do the same with the remaining flour mixture. Be sure it is completely mixed in, but be careful not to flatten the egg whites.
6. Pour batter into an ungreased tube pan. Try to even out the top with a spatula so your cake doesn't have a dome on top. Tap a few times on the counter to remove air bubbles.
7. Bake for 1 hour at 300°F, or until top if springy to the touch and a toothpick comes out clean. Let cake cool in pan, inverted, on a wire rack, for 2 hours or so. Run a thin knife in a sawing motion around the edge of the pan to loosen the cake, and invert onto a plate.
8. Serve with anything you like :) Enjoy!
Notes: Instead of using AP flour and cornstarch, you can use 1 cup of cake flour. I usually don't have cake flour on hand, so I used AP flour and lightened it with cornstarch. Also, if you like your cakes on the sweeter side of things, you can add an additional 1/4 cup of sugar. I like it sweet but not overpoweringly sweet. This way, I can enjoy it for breakfast as well :).