Martha Stewart's Angel Food Cake

Over the past few days I tried making the Angel Food Cake twice. The first time I was not a huge fan. I found the cake to be very sticky and not soft enough, though it looked very pretty:

My mother really enjoyed the cake and she raved about it for a few days. I decided to try it again tonight, but whipped the egg whites a bit more to see how the texture changes. I found this time it was not as "sticky" for lack of a better word. It was a better texture but not a good texture for a wedding cake. It will not provide a clean cut.

I like how it's mainly egg whites and sugar without butter and without much flour. I think I would definitely make it again. I should buy an angel cake pan -- presumably it affects the texture. Maybe it won't feel as sticky. Anyway, point is to whip the eggs well and you get a better quality product.