Reviewed: Apr. 26, 2011

I made this last Christmas. Love the flavour of this! Light dessert but flavourful. I used the tip to put the topping in bottom of springform pan, worked perfectly.

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Reviewer:

Val

Cooking Level: Intermediate

Reviewed: Jan. 11, 2011

Tasted really good but mine fell! I put the almonds in the bottom of the pan and I wonder if they were too heavy for it when I inverted the pan. Didn't look perfect but did taste great.

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Reviewer:

Stefanie

Reviewed: Oct. 13, 2010

this was my first time making this cake and it came out well. It is a little too sweet. it was very easy to make.

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Reviewed: Aug. 31, 2010

This is a very good recipe. The cake itself is moist and delicious, with that slight egg-foam taste that I love in an angel food cake. I opted to put the chopped almonds in the bottom of my tube pan and spooned the batter over them so that they would be on top of the finished cake. It worked out just fine, though next time I may chop the almonds finer so it's easier to cut. Everyone enjoyed this :)

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Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Aug. 15, 2009

I did not have a tube pan. I used a spring-loaded cake pan (without the center hole) and baked it for 30 minutes. It worked perfectly. Also, I cut back a wee bit on the sugar. I used 3/4 cups instead of 1 cup. It tastes amazing. I also eyeballed the addition of almonds on top. Also, don't be afraid to whip the heck out of those egg whites! SO GOOD!

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Reviewer:

mihow

Reviewed: Jun. 28, 2009

This is the first angel's food cake i have ever made and it turned out wonderful. I don't think I beat the egg whites long enough because it was not as fluffy as I have previously had. Also I did not have almonds so I used pecans instead.

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Reviewer:

Kristy

Reviewed: Sep. 16, 2008

Just a note on the chopped almonds. One cup is way to many. I just eyed it and sprikled them on. It turned out to be a little under a half a cup. Other than that this is a GREAT recipe and all who have eaten it when I made it loved it.

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