The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 26, 2005
this a wonderful and easy recipe. I've always used a mix to make angel food, but i'll always use this one now. If you don't have cream of tartar, use baking soda in the same quantity. It works just as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 9, 2005
Very good, delicious, professional results. One issue to consider: set your timer to ten minutes before recommended amount and check often until done. I baked mine a little too long but was very pleased with results none the less.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 22, 2005
Everyone loved it. I read some of the other reviews before baking, so I reduced the baking time, and it came out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 23, 2005
I tought this cake was great. I frosted it with a chocolate flavored whipped cream and it was fantastic. Next time I will add some lemon zest and some lemon juice and just serve it with plain whipped cream.
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Photo by KFELSMAN

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 22, 2005
Good cake. I've made some in the past, but this was the best. I did process the sugar in a little chopper I have, and I also added 1/4 tsp almond extract with the vanilla. Other than that, I followed exactly. The family ate it with strawberries and they raved (I'm vegan and didn't try it). They will probably ask me to make it again.
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Photo by SarahParadis

Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 12, 2005
Good recipe except that it was missing a certain tangyness that I usually taste in angel food cake.
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Cooking Level: Expert

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 10, 2005
Great recipe; however, mine only needed about 33-35 minutes in the oven. I frosted with Cool Whip and topped with strawberry slices. Absolutely delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 9, 2005
The cake was perfect but 40-45 minutes is way too long!
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 8, 2005
This is a great recipe the cake came out beautiful I didn't have to change a thing
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Cooking Level: Expert

Home Town: Upland, California, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 3, 2005
Moist, not excessively sticky like the pre-made angel food cakes you buy in the store. Very easy to make, turned out perfectly, and had a very nice "cakey" taste to it, I guess from the last step of adding the cake flour and sugar. Angel food cake is not one of my favorite cakes, but this recipe definitely pushed it up my list of favored desserts.
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Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 25, 2005
1st time making this cake. it was light and fluffy but too sweet. I'd reduce the amount of sugar next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 24, 2005
I make this for every special occasion for my wife - she loves it! It's fast and simple - the hardest part is getting a dozen egg whites! Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 9, 2005
This cake turned out great. It was moist and had the perect amount of crust around the edge. I used a two piece tube pan so you can push the cake right out.
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Home Town: Sykesville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 23, 2005
Very good! It is light and tasty! I used the equal/sugar substitute and it was very sweet with only half of the calories! I added some blackberries and raspberries with a little fat free whipped creme and it was a very good and light dessert!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 21, 2005
I followed the recipe exactly and the first time I made it, the cake came out super dry and crusty. I then tried again, turned down my oven temp. (and normally my oven is weak), baked them for less time. The cakes came out nicer, but they were still quite dry and not super tasty
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 7, 2005
Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom--don't use your mixer and no stirring. If you don't fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 24, 2005
This is really good and quite easy to make. I baked it for 30 minutes and it was just right. Next time, I am going to try using half Splenda and half sugar as another reviewer did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 21, 2005
Very Nice! My husband's favorite cake, so I made it for his birthday. It was a little too dark at 40 minutes, though, probably could have taken it out at 30-35 minutes.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 18, 2005
The texture was good, but the flavor was lacking. If you're looking for a taste that you would get from your grocery store bakery, this won't be it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 14, 2005
My husband never liked angel food cake until I tried this recipe. He is already begging me to make it again! Thanks so much!
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Cooking Level: Intermediate

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