Reviewed: May 3, 2013

Easy.....Old fashioned goodness! Thanks for the recipe! Our Chickens make this cake so handy to use up our Bounty, and it's a healthier version of cake! ;) Luv!

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Reviewer:

LookyCooky

Reviewed: Apr. 16, 2013

This came together beautifully, and baked up wonderfully to a lovely golden brown. Unfortunately this cake has the same cloyingly sweet taste and gummy texture all made-from-scratch angel food cakes seem to have. I made the day before I was going to serve it and ended up making the good ol' Betty Crocker boxed angel food cake in the morning to serve instead. This one will likely end up in the freezer for use in a trifle or something else where it's not the centre of attention and the sweetness can be balanced out or masked a bit. A waste of time and ingredients.

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Reviewer:

REDENG

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Apr. 13, 2013

This cake was absolutely delicious, so light and airy and perfectly sweet. I baked in loaf pans and didn't have much trouble with removing the cake (we were prepared to serve from the pan just in case) by running my knife along the edges and having dusted with flour beforehand. I didn't have cake flour or cream of tartar on hand, so I used substitutes for both. I used 1 tablespoon cornstarch and the rest of the 1 cup all purpose flour. I replaced the cream of tartar with lemon juice after searching the internet for a suitable swap. Really, I decided to make the cake so I wouldn't waste leftover egg whites from baking other desserts that called for yolks only. I'm so glad I did, the cake was a hit!

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Reviewer:

Kenzie

Cooking Level: Expert

Living In: Chatham, Virginia, USA

Reviewed: Jan. 15, 2013

I cut all the ingredients by half (and only used 1/2 cup sugar) and baked these in regular sized muffin pan. The halved recipe made 9 cakes. Baked at 350 for 20 minutes. Turned out perfect. Calories come to 76 per "muffin"

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Reviewer:

melissaroth

Cooking Level: Intermediate

Reviewed: Dec. 31, 2012

This recipe was perfect, great flavor. Make sure you whip the egg whites long enough and FOLD in the flour/sugar gently. This one's going in my box!

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Reviewer:

XASTIEL

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

Living In: Sierra Vista, Arizona, USA

Reviewed: Dec. 21, 2012

Wonderful. I didn't have cake flour so I used 7/8 cup all purpose and 1/8 cornstarch powder.

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Reviewer:

jmegli

Reviewed: Nov. 8, 2012

Turned out perfect! My family said it was the best!

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Reviewer:

relentless

Reviewed: Sep. 16, 2012

Super easy to put together and simple in taste!

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Aug. 29, 2012

This cake was wonderful I never made angel food cake and this was my first time and it came out beautiful :)

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Reviewer:

miss.cook89

Reviewed: Aug. 22, 2012

I have tried other angel food cake recipes, but this one is the best! :D This is my second time baking it. I added a couple of drops of red food coloring to make it pink, cause I LOVE pink! and it still turned out great!

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