Reviewed: Jul. 4, 2006

Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour.

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JURICELL

Home Town: Atlanta, Georgia, USA

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Reviewed: Jul. 3, 2006

The cake tasted very good but due to my lack of culinary skills, it seemed I messed up - the cake did not raise at all but was very flat indeed. I'm from Montreal and Starwberry Shortcake, that is, an angel cake (a well done one), in 2 layers, with strawberries in the middle and on top, covered with whipped cream, is a big hit in Montreal. The whole culinary techno-babble got the better of me. Too bad english isn't my mothertongue, maybe I wouldn't have missed it on my first try. Another review pointed it was very important to NOT open the oven during baketime (which I did) and to correctly fold the flour and sugar (which I didn't), that is without using a mixer but a spatula (which I didn't, of course). Probably due to all of that my cake did not raise, still the taste as good.

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Francis C.

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Reviewed: Jul. 1, 2006

Wonderful taste and texture. Will reduce the heat to 350º next time as top was getting too dark. I noticed other angel food cake recipes all call for a lower oven temp. Great cake, thanks.

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Marie C.

Cooking Level: Expert

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Reviewed: Jul. 1, 2006

DELICIOUS!!!!!!!!!!!!!! Followed recipe exactly, BUT only baked for 30 minutes. Took 2 minutes to prepare, whipped egg whites in my stand mixer and voila!!!!!!!!!!!!!! Thank you!!

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candace

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Reviewed: Jun. 30, 2006

Great taste, easy to make (even if my arm really aches because I don't have a mixer!). The only problem I had was extreme sticking to the pan, which is partially down to the pan I used, I think. I'm very sensitive to egg tastes in things and do not feel that this cake has an eggy flavour at all. This is because it uses egg whites, not egg yolks. To those who tasted a lot of egg, I'd recommend taking more care separating the egg whites from the yolks - you probably got some spare yolk in your mix that ruined the flavour.

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MSFLISS

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Reviewed: Jun. 28, 2006

Awesome! Angel food cakes take up a lot of time- but it was worth it and very easy! Made it for a bday - topped w/ strawberries and w. cream. Yum!

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appgirl34

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jun. 26, 2006

This was so easy to make with a stand mixer. I loved it and it stayed good for several days. Also, I had two smaller bundt pans; just cooked a little lower temp and less time...it turned out great.

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Love2Cook

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Jun. 22, 2006

Great! Easy! I didn't have any cake flower on hand, so I just used one cup flower minus 2T, and sifted. Worked like a charm! I cooked it for closer to 40 minutes, at 30 minutes it was hardly golden. Oh, and I broke one of my egg yolks, so I ended up using only 11 egg whites. Still fine! We just at the cake plain...no topping really needed!

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BellesMom

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 21, 2006

....liked this one...looked pretty coming out of the oven and tasted good as well. Just made strawberry sauce to serve with...thanks!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jun. 12, 2006

mmmmmm, simply delicious! i had an extra dozen of eggs in the refrigerator & decided to give this recipe a try. i didn't have any cake flour on hand but an allrecipes search informed me that 1 cup sifted all-purpose flour minus 2 tablespoons flour could be substituted in it's place. this angel food cake rises well & was golden brown after 30 minutes but i gave it an additional 10 minutes to deepen the color. many thanks kristin!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 6, 2006

At first, I was apprehensive about making this recipe because of all the eggwhites...but then I realized I could buy liquid egg whites at my local grocery store in a carton, and that made this recipe a lot more user-friendly. I didn't think the cake was fantastic by itself, but with whipped cream and assorted berries, it was excellent! I followed a few reviewer's tips - I checked on the cake after 30 minutes, and kept an eye on it for the next ten. I also put foil on the cake after half an hour, because it was a bit too brown on top. Thanks for sharing this recipe!!

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peach

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Reviewed: May 28, 2006

awesome! Perfect just the way it is! I made it for a group of my friends and we had it with ice cream and berries! Big hit!

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xoxoheather

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Reviewed: May 21, 2006

I tasted nothing but the cream of tartar.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: May 15, 2006

We had a party yesterday and everyone was fighting over this cake. I used regular flour and it turned out fine. I also cut down on the sugar to 1 cup (I'm not a huge fan of super sweet desserts) and I also added 1/2 tsp almond extract for a very nice, yet subtle flavor. This tastes fantastic with fresh strawberries and whipped cream.

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DANCERDEDE

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: May 15, 2006

What a wonderful, easy recipe. I didn't change a thing, but did follow the advice of others on the timing. Checked it at 30 mins and it was perfect. Thanks!

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MELBATOST

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Reviewed: May 12, 2006

The BEST angel food cake EVER!!! The only change I made was 1/8 tsp. salt instead of 1/2. DELICIOUS!!

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GalantaEire

Cooking Level: Intermediate

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Reviewed: May 3, 2006

This was the first time I have ever made angel food cake and it came out fantastic! Perfectly light and springy and moist (would have been better if I hadn't slightly overcooked it). I made a whipped cream frosting and covered it in strawberries. I used the amount of sugar the recipe called for and I didn't think it was too sweet. I made two 9" round cakes and cooked for 20 minutes, I would recommend less time, 15-17 minutes. And whip the eggs! It's a good ten minutes of whipping, you'll need a mixer unless you have very strong arms.

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YT Ophelia

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

Living In: Hampton, Virginia, USA

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Reviewed: Apr. 30, 2006

This was the first time I ever made an Angel Food Cake and it was a success. Thank you for an easy recipe that has a wonderful moist result.

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Emily

Cooking Level: Intermediate

Home Town: Farmington, Minnesota, USA

Living In: Elko, Minnesota, USA

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Reviewed: Apr. 24, 2006

This cake was wonderful, just like I remember having as a child! My guests loved it, served with whipped cream and fresh strawberries. I can't wait to make it again and try it with peppermint flavored whipped cream, the way my mom used to make it. In addition to covering the cake with aluminum foil, after 20 minutes, I then turned the heat down to 150°C after 30 minutes and a left it in the over until the timer went off at 45 minutes. The result was a beautifully covered cake, which was moist but not too wet.

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