Reviewed: Aug. 17, 2011

This cake looks delicious is their anything I can use instead of cream of tartar though? I need to make these into cupcakes by the weekend PLEASE ANSWER.

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Reviewer:

prettyflwr

Reviewed: Jul. 27, 2011

Made this for my dads birthday and he loves angel food cake. Everyone said it's the best they've ever had!

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4 users found this review helpful

Reviewer:

Newly

Reviewed: Jul. 24, 2011

This was excellent! I followed this recipe exactly as written. I really liked the addition of Almond extract. And its supposed to stick to the pan. That way when you invert the cake until cool, it stays in the pan and stays light and fluffy. Use a small spatula to go around the edges to release from the pan. Be gentle, its angel food cake :)

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Reviewer:

chana

Reviewed: Jul. 3, 2011

Love this recipe. It makes fantastic Angel Food "Cup"Cakes as well traditional. I've had great luck with removing the cupcakes from the pan. When we don't have strawberries, I love pouring peach coulis on top of it (my recipe is on AllRecipes if you'd like to give it a whirl!).

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Reviewer:

MiddleNameGrace

Cooking Level: Expert

Reviewed: Jun. 26, 2011

This was WONDERFUL!!!! I bought egg whites at the store and only sifted it one time. I discovered I need a new sifter. Baked it just 50 minutes and it was WONDERFUL. I served it with strawberries, but think it's better all on it's own. It didn't get very high though, but that sure didn't make any difference to the taste. Thanks!!!

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Reviewer:

SHELLBACK

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: Jun. 26, 2011

Did not turn out very light or fluffy or tasteful. Not one of my favorite recipes.

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Reviewer:

lee

Reviewed: Jun. 19, 2011

THIS is absolutely FANTASTIC....I do not know what THOSE people are talking about who said it turned out awful. I followed the directions to a "T" and it made my husband's birthday cake perfect last week and will make my husband's father day cake even more SPECTACULAR today!!!! The ONLY problem I found was that I ATE THE REST OF THE CAKE THE NEXT DAY because it was sooooo GOOD! AND I am one fussy eater! I like this version with 1 3/4 cups of sugar MUCH better than the version with 1 1/2 cups of sugar. Egg whites and flour NEED the extra sugar to give it that sweet taste. I WILL NEVER ever buy a store bought angel food cake again! My daughter had bought one for this past Memorial Day weekend and I could not eat the cake at all...ended up only eating the fruit placed on top. Three cheers for another recipe added to my recipe box. Thanks again! IT truly TRULY was wonderfu,l and I am indebted to you for a wonderful recipe! Carole in Plano

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Reviewer:

CUTECAROLETX

Cooking Level: Intermediate

Home Town: Upper Saddle River, New Jersey, USA

Living In: Dallas, Texas, USA

Reviewed: Jun. 8, 2011

Great Angel food cake!!!! It takes a lot of egg whites (I had some in the freezer - took about 9 eggs) but it is totally worth it! Next time I may try it with the carton of egg whites you can buy at the store. Thanks!

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Reviewer:

Melanie

Reviewed: Jun. 2, 2011

outstanding

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Reviewer:

ronburgundy

Reviewed: May 25, 2011

Lovely cake. Beautiful crunchy sweet top. So fluffy! We carefully beat for stiff peaks and gently folded the whites into the dry. I continues to gently mix until combined. So much better than the grocery store!

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