Reviewed: Oct. 25, 2007

Wasn't the greatest... maybe I didn't whip the egg whites enough. Tasted kind of eggy to me.

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doristam

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 8, 2007

Great consistency! A very easy recipe. I loved it.

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Amybean

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Reviewed: Sep. 27, 2007

this is probably an obvious statement, but don't use the "egg whites in a carton" option for this! i balked at not using so many egg yolks, but ended up heading to the store in the midst of baking because the carton whites just would not whip up. but the second try was great and enjoyed by all. served it for a dinner party with fresh strawberries.

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ybss

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Sep. 14, 2007

The recipe sure is easy, but I thought the cake didn't have much flavor. I followed the recipe exactly. Next time, I'd put more vanilla in it.

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JMT

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Reviewed: Sep. 2, 2007

This was so yummy! I made it for a lemon berry trifle I was making and it was fabulous. I too used regular flour minus a Tbsp. instead of cake flour and added in a squirt of almond extract. I used my bundt pan (essentially the same thing as a tube pan) and the cooking time was more like 30 minutes. I think if you let it go the 45 minutes..it would be cooked to a crisp! Did take a little patience with prying away with a butter knife to seperate it off the pan. But well worth the effort. THANKS!

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jul. 16, 2007

I have made this twice now and it is my husbands favorite - not to mention anyone else who has been here to enjoy it with us. I didn't have the correct pan so I used a bundt pan and it only took about 30 minutes to bake. The cake tends to stick to the bundt pan but I gently and patiently used a knife to get the cake out without damage. I also don't know what cake flour is so I used white flour. I served it with vanilla ice cream, cool whip and strawberries - yum, yum!

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Orielle

Cooking Level: Expert

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Reviewed: Jul. 8, 2007

Very easy, very tasty, and very quick.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jul. 5, 2007

My first attempt at angel food cake and it came out perfect! I was making a flag cake for July 4th, so I used a 9x13 pan, baked for about 35 minutes. It came out perfectly golden. I didn't have cake flour, so I just used all-pupose flour, but reduced by about 2 tablespoons. Thanks for such a fool-proof and delicious recipe!

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HAUSINGER

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Reviewed: Jun. 22, 2007

So light and fluffy!!!! a great and versatile recipe, and it's sooooooo easy to make!!!! even made vanilla pudding out of the remaining egg yolks!! Thanx for the recipe!!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: May 24, 2007

This recipe was very good. I 1/2 the recipe and made cupcakes out of it. It turned out really good.

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70MONTE

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Reviewed: May 22, 2007

This has to be nothing but a 5. This is an excellent cake. It tastes just wonderful. You are right ! This is excellent all on its own. I would defintely make this one again in the very near future. I love it ! love it ! love it ! This is going to be my desert from now on !

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: May 19, 2007

This recipe turned out awesome! I tried one other before this one and didn't like the way it turned out but this one was very simple and tasted wonderful. My husband ate half the cake in one sitting and wanted me to make another cake for the next day! What a hit!

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Tiffany

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: May 6, 2007

Thank You! This cake is amazing. I didn't have cake flour so I used self rising flour and I also added 1 1/2 teaspoons of almond flavoring. I've made this cake at least a dozen times now. To make it chocolate(as requested by a co-worker)I just added 1/4 cup of unsweetened cocoa powder. I can't ever eat a store bought cake again.

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Fleet21

Cooking Level: Intermediate

Living In: Bowling Green, Ohio, USA

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Reviewed: May 2, 2007

This recipe came out perfectly! I made the cake for a friend's birthday and it was a hit. I had never made angelfood cake before and I was a little nervous, but it came out better than store-bought.

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ellemenohpe

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Reviewed: Apr. 22, 2007

A good recipe but due to the loaf pan I used I overcooked the cake trying to get the center to firm up. So I worked around my mistake, chilled the cake and created "sandwiches" with the butterpecan ice cream I made with the leftover egg yolks. So delicious and they froze fantastically.

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Ava

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Reviewed: Apr. 18, 2007

i really liked this although it didnt seem to rise as much as i suspected it would. i also changed it slightly by adding a can of crushed pinnapple with the juices drained and put a whip cream topping on it mixed with unsweetend cocoa. it was excellent then! :)

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

This recipe is the best! My 17 year old daughter made it for Easter. There were 7 of us - we ate almost all of it. It is tender and flavorful. Definitely a recipe I will keep and use again and again. Thank you for sharing it.

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devbeth

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Reviewed: Apr. 8, 2007

I gave it two stars because it did make a cake but that's about it. What a horrible cake and I followed everything to a T and it tasted like eggs and had a very odd texture. I really had high hopes for this one but it let me down.

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Sophie

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

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Reviewed: Apr. 3, 2007

Turned out great! Expect to spend awhile beating it to get it right.

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Amber B

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Mar. 25, 2007

Followed the instructions exactly but the cake had an eggy taste which is not very nice. Maybe I will give it another try.

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Mohamed El Refaee

Cooking Level: Beginning

Living In: Giza, Al-Jizah, Egypt

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Angel Food Cake III

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