Reviewed: Apr. 3, 2006

Very yummy! I only baked for 30 minutes as some other reviews had suggested.

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Reviewed: Mar. 30, 2006

This was absolutely wonderful. I have never made an Angel Food cake before and I was shocked at how easy it was and how delicious as well. My husband is already requesting a cake all for himself. Yummy!

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JSUSFREEK

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 19, 2006

Easy to make, especially for a first-timer (like me). I took others' advice and baked for 30 minutes instead of 45... the cake came out perfectly. Highly recommend this recipe!

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NEWWIFEHBOB

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Reviewed: Mar. 11, 2006

The texture is different than the store bought ones but i'd say it is better. Spongier cake and sweeter (i liked it but some people might find it a tad bit too sweet). I baked it in a silicone pan and it came out beautiful. 30 minutes was enough for me and many have said the same so you might want to keep an eye on it. Enjoy, it's yummy!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Mar. 11, 2006

fantastic recipe! The cake was moist, light, and fluffy... everything an angel food cake should be. I made a simple icing with powdered sugar and milk and drizzled it on the top to add a little extra someting, but the cake was divine on its own! Thank you!

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@lyssa

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Mar. 1, 2006

I love how simple this recipe is! I used splenda for mixing with the flour and regular sugar for mixing with the egg. I also didn't have cake flour so I used all-purpose flour with some cornstarch. Turned out well even though I beat the eggs by hand and didn't use a tube pan!

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laughoutllama

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Reviewed: Feb. 21, 2006

I tried several angel food cake recipes for my 4-H club to use and this one got our very best results. A very high cake.

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AKovash

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Reviewed: Feb. 10, 2006

I needed to use up leftover egg whites after making cream pies and settled on this recipe. I used AP flour because I didn't have any cake flour. The recipe was easy to make and the flavor was great. Highly recommend!

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numnum

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2006

This recipe was good, but not spectacular. I took other reviewers' advice and cut the baking time to 30 mins which was enough, I put a piece of foil on top of the cake after 20 mins to prevent it from over browning, and I reduced the sugar to 1 cup. I felt the texture was different than store bought angel food cake, it felt a little too spongy and a little wet, but it was moist and easy to make.

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SWEETPEASMOM

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Reviewed: Jan. 10, 2006

Very light spongey. Tastes like storebought angel food cake but fresher. Just in case you were wondering, you don't need to flour or grease your pan or anything like that. It shouldn't stick even if your pan isn't nonstick. I just went around the edges with a knife when it came out of the oven. I served my angel food cake hot with a berry compote I made (frozen berries and sugar boiled together).Very delicious, but also very good plain two days later if you saran-wrap it.

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MIcupcakecutie89

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Reviewed: Oct. 2, 2005

Angel food is not my favorite, but this is a good standard recipe. A little less flour than some recipes, so comes out a bit spongy and less "cakey", but nice and moist.

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bamacook

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Reviewed: Sep. 27, 2005

Thanks a bunch for this tasty recipe for angel cake, my whole entire family loved it. My husband did, most of all. Of that Kevin and his sweet tooth!

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DUCHESSVONFLUFFENSTEIN

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Reviewed: Sep. 10, 2005

This recipe is a winner! its so easy and mine came up very light and fluffy and tastes so yummy! I did reduce the baking time to 30 mins though like so many have recommended and my parents found it a tad sweet so i served it with whipped cream and strawberries to soften the sweetness. I will definitely make this again!

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GEL81

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Reviewed: Sep. 1, 2005

Very good. The only mistake i made was not flipping the cake upside down as soon as i took it out of the oven. It sort of shrunk because of that.

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Mandi

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2005

Yummy, Yummy, Yummy!! thankyou for this recipe. I made it last night for the eldrely ladies church group and they loved it! I added chopped glace cherries just before turning into the tin. 30 mins was plenty long enough, glad I read that advice! Thankyou.

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DOWNSEY

Cooking Level: Expert

Home Town: Bromley, Greater London, England, U.K.

Living In: Durban, Kwazulu-Natal, South Africa

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Reviewed: Aug. 8, 2005

The taste of this cake was heavenly and it was suprisingly easy to make. The only reason I gave it 4 stars rather than 5 is that I couldn't get it out of the pan. This is probably my fault if anyone knows what I did wrong or a secret technique please share I would like to make this again.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Jul. 23, 2005

FANTASTIC!!!! I added 1-1/2 Tsp fresh squeezed lemon juice and this cake was divine!!! I couldn't believe how easy this cake was to make and how delicious it was!!!! Thank You!!!!!!!!!!

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TEAGAL

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Reviewed: Jul. 20, 2005

Very nice moist cake! I used the idea from another recipe on this site (Cherry Angel Food Cake)and added chopped/drained maraschino cherries at the end and folded them in. I wanted to use this recipe because it was 5 stars and I'm glad I did. Even without the cherries it would be great! I agree with the other reviewers that said 40 - 45 minutes is too much time. In was already getting pretty brown in 30 minutes. I was worried taking it out that early but had I kept it in it might have been dry or too dark around the edges.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 20, 2005

This recipe is the BEST! Every time I make it I receive rave reviews. Very light, fluffy, and moist... an excellent angel food cake recipe.

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PIXYSTIX

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Reviewed: Jul. 13, 2005

This was my first angel food cake and I'm glad I was not counting on this for an important event. I used a 10" tube pan, the cake rose high, then spilled in the oven. I took the advice of other members and only cooked for about 30 minutes - 45 would have been better. I used an oven thermometer and I think if your oven is set properly, 45 minutes is perfect. The bummer was I inverted the cake onto a bottle so it could cool without falling (as the directions suggested) and it fell right out of the pan. I wound up cutting the pieces into cubes and served in martini glasses topped with stawberries and whipped cream.

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MORO

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Angel Food Cake III

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