Reviewed: Apr. 28, 2003

I was using this cake for strawberry shortcake, and on the third (!) try, I got it right. I used parchment paper on the bottom of two 9 inch pans,(they stuck without it on cake #1), and I wasted about 1/3 cup of batter, cooked them for about 15 minutes, making sure the tops were EVENLY golden brown, (cake #2 was undercooked), and when they came out of the oven I propped them on something upside down so they did not deflate (cake #1 deflated). In the end, the cake was Fabulous and my mother made me make one for her the next day!!! Definitely a keeper, and I will refer to my review next time so I do not forget!

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LYNDAWIT

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Reviewed: Apr. 5, 2003

a delicious "diet" cake!! and great excersize for the arms if you whip the egg whites by hand ;)

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1 user found this review helpful

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Susan

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Reviewed: Mar. 7, 2003

this cake is extreamly sweet and good! you dont need frosting i recommend this for anyone!

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EFFIEM

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Reviewed: Feb. 18, 2003

This is a wonderful recipe. My husband loves angel food cake. The boxed stuff doesn't hold a candle to this. The only bad thing about it is that there is all the yolks left over I don't like to be wasteful, but what do you do with them??? Thank you for this recipe. I will be making it often.

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4 users found this review helpful

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LHENZE

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Reviewed: Feb. 13, 2003

I made this for my husband when he asked for an Angel Food cake for his birthday....and I didn't realize that you could buy them boxed. I put a homemade whipped cream frosting on it. Several people told me it was the best cake they'd had in their lives(!) - a very high mark for someone who doesn't cook much. Even I thought it was incredible.

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GiGiM

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Reviewed: Jan. 26, 2003

its ok. just dont add salt. it makes it not taste good. it wasnt the best but i would say i was good.

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WHATSCOOKENGOODLOOKEN

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Reviewed: Jan. 10, 2003

Excellent...truly a classic!

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Sara

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Reviewed: Jan. 4, 2003

I made it eaven faster by cooking in muffin tins. I then made a custard with 1/2 the yolks, 1 1/2 c milk, 1/4 c sugar and 1 tbl vanilla over a double boiler and whammm! I had a great quick low fat dessert!

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CCRUMP

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Reviewed: Dec. 20, 2002

The texture was a bit course, but the taste was quite good, needed a sauce or ice cream to bring out the taste and "hide" the egginess. Easy to make

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1 user found this review helpful

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AhLimP

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Reviewed: Oct. 31, 2002

Perfect. Use very fresh eggs and turn your mixer way up and this is a snap. Loved it.

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3 users found this review helpful

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ALICATS

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Reviewed: Oct. 17, 2002

My dad loved this cake and he is the pickiest eater in the world! I didn't think it tasted egg-y at all. Super easy!! It was moister than any store-bought cake I've ever had, even my dad who likes store cake never knew that angel food cake was supposed to be moist. I followed previous ratings and "whipped it till the cows came home". With the leftover egg yolks I made egg noodles!! They (egg yolks) will keep in a covered jar in the fridge for a few days until you get a chance to use them. This was wonderful, I plan on making it several times a year. Thanks!!

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CSIEFER

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Bremen, Indiana, USA

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Reviewed: Sep. 20, 2002

This recipe is so easy and tastes great. My mother-in-law is an angel food cake fanatic, and she said this was the best she has ever had. She also told me to plan on being asked to make it often. thanks

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TBSTAHLE

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Reviewed: Aug. 29, 2002

Everyone at the office loved it. They are still begging me to make another.

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OPRATR33

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Reviewed: Jul. 14, 2002

Excellent classic. Modified it by adding about 2 tablespoons of very finely chopped lemon rind, was really good with the hint of lemon flavor. Serve with whipped cream whipped with real vinalla bean for an extra treat.

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5 users found this review helpful

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JABLAW

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Reviewed: Jun. 1, 2002

It was delicious, true a little eggy, but really yummy! I had some extra batter because my pan was too small and made cupcakes. They were great like that too!

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1 user found this review helpful

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STRAWBERRY SWIRL

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Reviewed: May 21, 2002

This is a beautiful cake, everyone in my family loves it. So fluffy and moist it truely deserves the moniker "angel food"! The secret is to whip it till the cows come home.

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I.J.M.

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Reviewed: Mar. 22, 2002

This was a really good angel food cake recipe. Easy and perfect! Thank you for the great recipe.

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Bonnie

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Reviewed: Jan. 16, 2002

Very disappointed in this recipe. It was VERY eggy and I couldn't eat it. I guess I am just used to the boxed version. Only one of the five in our family would eat it.

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2 users found this review helpful