This was delicious! It took some time for the egg white mixture to come to a stiff peak but it was well worth the wait! Plus, this is just more reason that I need that Kitchen Aid stand mixer rather than my hand held! It came right out of the pan when I inverted it. This is also my first angel food cake that I have made so I was a little nervous going in. I followed the recipe exactly and everything was thrilled. We served it up with some chocolate and vanilla swirled frozen yogurt. Yummmmmm!

This is a fabulous recipe! I have always been intimidated by angel food recipes. My son requested angel food for his birthday and since I always make birthday cakes from scratch, I tried this one. It couldn't have been easier and the flavor was superb! As one reviewer suggested, I placed the whites directly into the measuring cup until I had the right amount. It took fewer than twelve eggs. Can't wait to make this again!

This recipe is AMAZING!!! I haven't been able to get a cake or brownies to bake all the way through with my oven BUT this cake was PERFECT. This was the first time I have made a Angel Food Cake---- I was so surprised at how easy it was. FIVE STARS PLUS

I made this for my boyfriend's birthday, and probably won't make it again. He loved it, but I could feel the cavities drilling into my teeth. For all the work that this takes, it tastes pretty much the same as one you'd buy at a store. Next time, I'll probably just do that.

I made this for my sister in law's birthday and she said it was the best angel food cake she'd ever tasted

We loved this cake! It has a tender texture, not chewy like angel food often tends to be. I frosted the top with a thinned butter cream icing. If you're a "leap before you look" type be careful to notice the cup of granulated sugar (listed last on the ingredient list) you beat with the egg whites, cream of tartar and extracts before you fold in the flour/powdered sugar mixture. I had a couple of confusing read throughs before I caught it....I was in a hurry trying to get the cake in the oven before kids got home from school.

I used the egg whites in a carton and my KitchenAid mixer with no problem. In fact I never had a problem fluffing up cartoned egg whites with my old electric hand mixer. What has always worked for me was putting the bowl and the mixing paddles into the fridge (I never, EVER had any luck using room temperature egg whites... and believe me I tried!). When both are cooled to fridge temperature, pop in your egg whites, tilt the bowl, turn your hand mixer up to the highest setting and start whipping from the top third. For the egg whites to fluff up there needs to be a lot of air incorporated into them so keep whipping in the top third instead of plunging your mixer into the deepest part.

Pretty good angel food cake. I left out the almond extract and added in some lemon zest to perk up the flavour. Served with whipped cream and marinated strawberries. It was a nice light evening dessert!!

It's okay, but it's way way waaaaay too sweet for me... and I love everything sweet. This is too much, though. I would definitely cut back on the sugar.

This recipe is amazing! I didn't change a thing. I made it in two 9" spring form pans and put whip cream and strawberries inbetween and on top of the cakes. Everybody loves it when I make this cake! I have been asked to make it several times.

I made this cake yesterday. I used whole wheat flour instead of regular flour. It turned out really good! It's so moist and fluffy. I would defiantly make this again and again. Now I need to go get some strawberries to make strawberries shortcake. yum :)

It turned out great, and I had never baked a cake before! It took a bit longer than expected to beat the egg whites (even with an electric mixer) but overall it was a hit. I topped it with a cream cheese/ whipped cream frosting and strawberries. Yummy!

WOW!!!! super easy cake to make and the flavors is awesome!!! Everyone loved it !!!

this cake is bad ! much much better than store bought. I used it for the strawberry trifle on this site. I tripled the recipe to make 3 trifles for mothers day gifts and everyone raved!

Tried the highest ranked/most reviewed angel food but this one turned out better. My only persistent problem is the cake sticking in the pan. Moist cake!

I made an angel food cake as a kid that turned out great, so i'm not sure what went wrong here. I didn't have almond extract, so I thought I would use lemon extract but when i poured in a couple drops it made a "hissing" sound that made me scared, so I didn't add the rest. I halved the recipe and poured it into 18 muffin tins wiht liners, and they looked great in the oven after about 10 minutes, but at close to 20 when I pulled them out, they'd shrunk. :( Also, they came out a lot denser than I expected, and I'd whipped the eggs to stiff peaks and folded in the flour like it said. Maybe I'll use cake flour next time, like some of the other recipes, and no muffin liners? And probably check them at 10 minutes. They taste fine and my roommates like them, but I usually do a lot better than this.

Easy to make - I only needed 10 large egg whites. Topped with Supreme Strawberry Topping and chocolate suryp. Tasty!