I've made this recipe twice now, and both times it has turned out great! It always comes out golden brown and rises properly. The only problem with this is that the second time I made this cake I put it in for 42 minutes; it came out golden but in a few areas it began getting very dark. I would suggest putting the cake in for about 40 minutes, check it, and judge it from there. Other than this, this recipe for Angel Food Cake is great and is sure to satisfy your sweet tooth without the fat other types of cakes have. ENJOY!

Reviewed On: Jul. 20, 2009

I made these muffins tonight. They came out absolutely perfect, and smelt heavenly. I only made two substitution in this recipe: instead of using a full egg (white and yolk) I used two egg whites cutting the fat content to a even lower level, I also used 3/4 of a cup of large fresh blueberries and 1/4 cup of frozen blueberries. I was fearful that they would come out dry due to the lack of fat in the recipe, but they ended up coming out moist and filled with blueberry-goodness. This is a great low-fat recipe.

Reviewed On: Jul. 13, 2009