Reviewed: Feb. 22, 2012

Very tasty, I added extra cherries!

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Reviewer:

valentinesdaybaby

Reviewed: Jan. 17, 2011

Made w/out the cherries, and it turned out yummy. I made a balsamic strawberry sauce for the top. I do wish it would have been a little fluffier, but overall it's a good recipe.

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Reviewer:

Gypsy_Songbird

Cooking Level: Intermediate

Reviewed: May 7, 2010

I didn't use any cream of tarter and used regular flour instead (just because I didn't have cake flour) and it turned out excellent. I also added fresh strawberrys instead, about 8-10 med sized chopped up into very small piece and spinkle some sugar on them and then folded them into the cake mix. My toddlers loved this.

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Reviewer:

lele

Reviewed: Feb. 6, 2010

This cake was delicious. It is not as light and fluffy as other angel food cakes, because there are not as many egg whites in it, but still really good. I folded my cherries into the batter carefully. I will use more cherries next time. I served this topped with Cool Whip-this one is a keeper.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 10, 2010

Insane! My honey is on a diet and asked me to NEVER make this again. He can't stop eating it! I topped it with homemade whipped cream that I flavored with a little almond extract. PERFECT compliment. Next time (I don't care what he says, there WILL be a next time) I won't make the whipped cream as sweet, since the cake itself is VERY sweet. I folded in the cherries rather than "placing" them. Soooo good!

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Reviewer:

MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Dec. 2, 2009

I have never made an angel food cake in my life because I thought they would be too difficult. This was delicious. I took it to a church function and it was gone in ten minutes. I am going to try this with different fruit. Thanks for sharing this recipe.

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Reviewer:

CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

Reviewed: Nov. 24, 2008

My first attempt at angel food cake, I used all-pupose flour so that was probably the problem but it didn't even attempt to raise a little bit. My friends didn't know that it was supposed to be twice as high though and all raved about it, very tasty and I'm excited to try it again!

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Reviewer:

Heather Joy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: May 16, 2008

this would have been an amazing cake. but it didnt rise as much as it should have. even though i had it in the oven for an hour :/ it was still good. just a little too condensed.

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Reviewer:

XCrunnerchick

Reviewed: Jan. 29, 2005

Delicious! I don't know if mine turned out just as it "should", it was not real tall and fluffy. It didn't end up filling up the pan, but it had GREAT flavor. I iced it with whipped cream, sweetened with powdered sugar and flavored with vanilla and some chopped cherries. I later compared the recipe to the one in my Betty Crocker book and noted that there are less eggs in this recipe among other things, which might explain why it wasn't real tall and fluffy. I will try it again for another occasion.

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Reviewer:

SHARON B.

Cooking Level: Expert

Reviewed: Dec. 30, 2003

This tasted great. We had it with some ice cream and brandied cherry topping. However, it fell a little, and wasn't as light as I had hoped. I will try again, though. Overall a great recipe and really simple.

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8 users found this review helpful