Reviewed: Jul. 30, 2010

Loved it! Again, beat the hell out of the eggs and let cool upside down. The bottle trick did not work for me, but I have a cooling rack, so it wasn't necessary. Do NOT think (as I did once) you can make this recipe without cake flour or fine sugar. Don't waste your time. Batter should be like melted marshmallow when you put in in your pan. Mmmm...

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Reviewer:

Lacyeloo

Reviewed: Jul. 26, 2010

This cake was incredible - the BEST angel food cake I've ever had. Followed the directions exactly. Great Recipe.

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Reviewer:

julnewc

Reviewed: Jul. 18, 2010

I made this for my grandma's birthday with no changes. Everyone loved it and the cake was gone so quickly!! I topped it with drizzled chocolate and caramel. I also invested in a FoodNetwork pan that has pegs for easy inverted cooling - no need for using a bottle. Wonderful recipe, thanks for sharing!!!!

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Reviewer:

Amy

Reviewed: Jul. 17, 2010

Yummy! I made mini muffins out of these. My son loves them.

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Reviewer:

Julie62

Cooking Level: Expert

Reviewed: Jun. 23, 2010

Tired of spending a lot for box mixture, I decided to make my first scratch cake. I was apprehensive, but, I followed all the directions and only sbstituted the vanilla for almond extract. I am so excited. The cake had so much volume, it was to the top of my tube pan. The texture is fabulous and the flavor superb. It does not taste bland like the box mixes or bought cakes. This cake disappeared quickly. Can you imagine if I had used some fruit with this? Wow! Will definitely make this again. Thanks, Kristin.

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Reviewer:

BelleD

Reviewed: May 19, 2010

It was a very good cake, a little bit sweet but still good. I made sure i didn't add a lot of sugar in the whipped cream and strawberries since the cake was already sweet:). The only reason why i only gave 4 stars is because after cooling the cake and taking it our of the tube pan, i found that the top wasn't flat. It looks like some parts of the top was missing but it still came out pretty well:). nothing a whipped cream on top can't handle

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Reviewer:

sweethooth07

Reviewed: May 14, 2010

I made this for my 11 year old son's birthday because he wanted strawberry shortcake w/o the biscuit...so I made this Angel Food Cake in it's place. I started making it in muffin tins but found the cakes to be waayyyyy too small (even though they were filled to the top). Seeing as I still had a good amount of batter left I decided to make it in a tube pan. It came out perfectly and it tasted great....smelled fabulous while baking. Will most definitely make again!

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Reviewer:

MOXIECOLA

Cooking Level: Intermediate

Home Town: Malden, Massachusetts, USA

Living In: Saugus, Massachusetts, USA

Reviewed: Apr. 20, 2010

Great recipe. I made this gluten free using an all purpose gluten free flour and it came out wonderfully. Thanks for sharing.

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Reviewer:

dbixby

Reviewed: Apr. 10, 2010

The texture in angel food is as important as the flavor in my opinion and did not like either.

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Reviewer:

BOLOTY

Reviewed: Apr. 8, 2010

I never made an angel food cake before, and lets just say, this one didn't last long in my house. Delicious! Easy! I'm now hooked on homemade, I will be making this one again. Thanks!!

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