How do you keep an angel food cake from getting sticky on top?

1. Don't Overmix the Batter: Overmixing develops gluten, which can make the cake dense and chewy. This can also lead to a sticky top.

2. Use the Right Pan: Use a dedicated angel food cake pan with tube sides. This allows air to circulate around the cake as it bakes, promoting even cooking and a light, airy texture.

3. Properly Grease and Flour the Pan: Greasing the pan helps the cake release, but avoid flouring the pan! The flour will actually stick to the cake's top.

4. Invert the Cake to Cool: After baking, immediately invert the cake onto a wire rack. This allows air to circulate underneath the cake and helps prevent condensation from forming on the bottom, which can cause stickiness.

5. Don't Open the Oven Door Prematurely: Resist the urge to peek at your cake too early. Opening the oven door too soon can cause the cake to deflate and lose its light texture.

6. Let it Cool Completely: Give the cake ample time to cool before frosting or serving. This will prevent the frosting from melting and making the top sticky.

7. Use a Dry, Clean Knife to Slice: A sharp, dry knife will prevent the cake from tearing and ensure clean slices.

Additional Tips:

* Use Fresh Baking Powder: Old baking powder can lose its potency, resulting in a less airy cake.

* Don't Overbake: Overbaking can dry out the cake and cause stickiness. Use a toothpick inserted into the center of the cake to check for doneness. It should come out clean.

* Consider Adding a Pinch of Salt: Salt enhances the flavor of the cake and can help prevent a sticky top.

Following these tips will help you bake a delicious angel food cake with a light and airy texture that won't stick.