The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 6, 2009
I used Eggbeaters boxed egg whites so I didn't need to worry about what to do with 12 yolks & that was helpful. I only had a silicone bundt pan to use & the cake stuck but it rose nicely, had a nice texture &.....I hated it. It was so sweet it gave me a headache. I don't think it's the recipe at all, just my personal taste. Thanks for sharing it:o)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA
Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 22, 2009
I baked this at 375 and at about 35 minutes the top burnt. I dont even care how it tastes at this point.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 17, 2009
Love this, love this, love this! You can do so many things with angelfood cake anyway. I did use the advice of a former rater and mix 1/8 cornstarch w/ 7/8 flour because we are 110 miles from town and I never have cake flour either. I save my whites from making eggs benedict and other things requiring yolks only, and freeze them, so I can make this whenever I want to, using 1 egg white= 1 fl oz, or 2 TBL, or 1/4 cup = 2 lg egg whites
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA
Living In: Princeton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 23, 2009
I was really skeptical while I was making this. It stuck to the pan slightly and when you fold the flour into the eggs it doesn't really dissolve. However, the cake was SO awesome. Highly recommend. You can cut the sugar down, it was pretty sweet.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dmf

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 20, 2009
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by ToughCookie
Reviewed: Jul. 15, 2009
I have a crazy story about this cake: I made this cake to give to the children at a daycare I was demonstrating kitchen skills at, so they could take it home to their parents. I snuck a piece out and we left. As my boyfriend was driving us home, I gave him a bite. He liked it so much that he closed his eyes and ran a stop sign! Don't eat this while driving lol. Very good, came out similar to Angel Food Cake I but a bit moister. Oh, and it did rise a little funny but it was ok (the ring of cake around the outer edge of the pan rose higher than the cake closer to the funnel hole)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by ToughCookie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 4, 2009
I got a bit intimidated when I watched the video, with all of the cleaning all utensils with vinegar, and the special pan and all. Mine turned out almost perfect, but it did fall a bit while in the oven, and maybe that's because I wasn't meticulous enough, or folded the dry ingredients too much. But it still tasted great, and didn't collapse! I did use a regular bundt pan as I didn't have an angel food cake pan. No problem at all. And i think it's a prettier shape! Great recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA
Living In: Oslo, Oslo, Norway

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 4, 2009
The cake tastes great (I only put it in 1 cup of sugar and it was plenty sweet enough) but for some reason the middle section sunk in!! I don't know what went wrong. But, the taste is there and I would certainly consider making it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Photo by KiwiOz0708
Reviewed: Jul. 1, 2009
A little denser than i would have liked. Tasted liked angel food cake, but texture just wasn't there, but that could have been because i used 1C flour, minus 2tbsp,plus 1tbsp of cornstarch instead of cake flour. Tastes even better though with whip cream and strawberries!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 29, 2009
I made this as stated, except I used all-purpose flour and it turned out GREAT! Definitely a keeper recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Stacy9216

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 23, 2009
Delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA
Living In: Sherwood, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 10, 2009
Really good. I'm confused by the recipe's instructions to invert on a bottle. Huh? Wouldn't the cake fall out in chunks? I have now made this three times and I think I've perfected the folding technique. It really makes a difference when you do it right!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Mary
Reviewed: May 6, 2009
I had a bunch of egg whites after making David's Yellow Cake and I wasn't sure what to make. I found this recipe and couldn't have been happier. It's the first time I made an Angel Food cake and it was fantastic! Thanks for posting the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Mary

Cooking Level: Beginning

Home Town: Buffalo, New York, USA
Living In: Hartford, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by BeachPeach
Reviewed: Apr. 23, 2009
Seriously, this is an AWESOME cake! I had an angel food pan for years and was intimidated by all the egg whites. My first one turned out perfect and will definitely use again! Much better than store bought any day! Thanks!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by BeachPeach

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 21, 2009
No! No! NO! I did everything exactly as the recipe called for and in the end,it was like rubber and also it's a waste of 12 eggs. I'll try another recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 16, 2009
An excellent cake indeed! I failed the first time making this because I didn't know how to whip egg whites, make sure their actually stiff and the batter is not liquidy or it will not turn out well! :) Otherwise a great cake, although I think the sugar content is too high, I only added 1 cup of sugar for the recipe provided and thought that it was more than sweet enough.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Lorrie
Reviewed: Mar. 31, 2009
This is a beautiful, moist, light, very tasty cake. My 5 and 7 yr old boys loved it plain. Easy to make, eggs should be at room temp. so they seperate easily. The next time I make it I'm going to do 1 tsp vanilla and 1 tsp almond extracts. Thanks for the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Lorrie

Cooking Level: Expert

Home Town: Hinton, West Virginia, USA
Living In: Nottingham, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 31, 2009
Extremely easy, and a lot faster than I thought it would. However, I had THE worst time folding in the flour/sugar mixture. I think it ended flattening the mixture some. =(
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by newwife07

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 22, 2009
Absolutely awesome! First time I've made angel food cake from scratch that turned out!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Van Wert, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 14, 2009
Followed the recipe exactly, and it turned out great!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 210) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?