This was a great angel food cake recipe. I substituted coconut extract for almond, but otherwise I followed it to a T. The key was as one of the reviewers mentioned, you must beat the whites into soft peaks (when they are at room temperature), then briefly beat the extracts and cream of tartar in, then FOLD the dry ingredients in gently. If you over process (or underbeat) the egg whites, the cake will not rise. I also found I needed 45 minutes not an hour in the oven.
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This was a great angel food cake recipe. I substituted coconut extract for almond, but...