Was easy to make and came ou wondefully!

I used this recipe to make cupcakes for an impromptu party yesterday, and they came out very nicely. The key to this cake is to keep an eye on it and keep checking it so it is not under- or over-cooked. If a toothpick inserted in the top comes out clean, the cake is perfectly done. Everyone especially like the almond flavor that was added to this simple cake.

I never believed that sifting flour was really worth my time until this recipe. Although it's time consuming, I add the dry ingredients just a few teaspoons at a time and it turns out much much better.

i was a little disappointed with the cake. it didn't rise like i thought it would, but the taste was great. i made a pineapple frosting to go with it, and it was a hit. this was the first time i've made a 'from scratch' angel cake, so perhaps i need to practice a little more. thank you!!

this is yummy! a bit sticky on top and heavier than the ones in the shops but tastes great

very good. I panicked because I forgot the bottle so I grabbed a funnel. Worked great!!

Don't be afraid to try this - it's SO good! I made it and a cake mix version for a family party to compare as a kind of "experiment" - the from scratch definitely won! Though a little more time-consuming, it's not hard at all and definitely worth it. I always serve with a mixture of lite Cool Whip (1 medium tub)and strawberry yogurt (1 cup) as a center and top layer and each piece topped with fresh sliced strawberries. RAVE reviews every time.

yummy!

I think this recipe works well. I used it for my science fair project and I worked great. If u want to make it for cupcakes, only bake it for about half and hour though.It also got a little sticky after staying in the fridge. Overall, this recipe is worth making!

Fluffy and moist, not at all like styrofoam that you get at the grocery. I made mine with half chocolate glaze and half with stawberrys and whipped cream. Both were delicious! Also use Pam non-stick spray when cooking to avoid the cake sticking to the pan.

this is a great recipe for making it into cakes, cupcakes, and pies.

I had never made, eaten or even seen an Angel food cake before. This one is yummy and very easy to make!

Never made an angel food cake before, and this is the greatest one I've ever tried. It was incredibly easy, and my whole family loved it. It's a new favorite!

Very moist!! We loved it! This is the first time I've tried making it from scratch and it couldn't have come out better. Thank you!

SUPER easy and SUPER yummy. Scroll down for some great tips on releasing the cake from the pan. I highly recommend parchment paper at the bottom of the tube pan. I also found a GREAT trick for separating eggs.... USE A FUNNEL!!! The whites slip right out and the yokes are kept in the funnel! Just be sure to separate over a separate bowl so that if a yoke does slip through, it won't spoil the whole bunch. Also, the almond extract is a GREAT addition to this cake.

FANTASTIC. It's easy to make, comes out PERFECT every time. It's nice to have something I can make from scratch, without additives, and not have to rely on something that came out of a box. My whole family loves this cake...even plain with nothing on it...of course, a few strawberries make it even better. After reading the other reviews, I have some suggestions: 1. Make sure all utinsels used are grease free - any grease can cause your cake to fall. 2. Line bottom of cake pan with wax paper. Before taking cake out of pan, slip a knife around the outside and inside of pan...your cake will come out perfectly. Once out, take the wax paper off the top of cake. 3. If you are seperating your own egg white, remember ANY yoke in the egg white will cause your cake to fall. Happy eating!

This was a very delicious cake! but keep water near by!