Reviewer:

frostyfreeze

Reviewed: Oct. 19, 2011

I made the recipe for 10 servings. Sliced the cake into 2 layers and made a small strawberry shortcake with cream. Yum!

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3 users found this review helpful

Reviewer:

DetectiveL

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Oct. 18, 2011

This was the first time I made an Angel Food Cake from scratch but was really excited about trying it. I am happy to report that it turned out good even though I inadvertently left out the entire cup of sugar the recipe called for because I somehow missed it! I couldn't figure out when it said to sift the powdered sugar and flour together and set aside. Then it said to add sugar to the egg whites. Anyway, as I said I only used powdered sugar and not regular white sugar. Next time I make it it will definitely be right. But it tasted great anyway, thankfully! Just don't make the mistake I made :)

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1 user found this review helpful

Reviewer:

bakingqueen

Cooking Level: Intermediate

Reviewed: Oct. 16, 2011

Made this for my husband's birthday. It turned out perfectly. I should have used the right kind of pan, though. It's hard to take out of a regular cake pan. Only was 10 large eggs for me.

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1 user found this review helpful

Reviewer:

jamamirahyeljoca

Reviewed: Oct. 8, 2011

Another 5 star rating added to this cake recipe!! It is well deserved. I did add a few things to this cake only because I was wanting a strawberry angel food cake. The only thing different I did was add 1 teaspoon of strawberry vanilla extract and a 3oz box of strawberry gelatin. I added the extract when I added the vanilla and almond and I sifted the gelatin with the flour and cofectioners' sugar. For icing I did 1 pint of strawberries pureed, 16 oz of confectioners' sugar, 1/4 cup of butter and 1 teaspoon of vanilla extract. MAN O MAN O MAN. This cake was seriously like something straight out of a bakery. ABSOLUTELY DELICIOUS!

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6 users found this review helpful

Reviewer:

baumanns

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Oct. 4, 2011

This cake is in my oven right now and it smells fantastic! That almond extract really "takes the cake"! I was nervous because I couldn't find my sifter. Instead I put the powdered sugar and flour in a blender. It was pretty hard to incorporate since it still didn't have the sifted quality, but I think it's going to turn out wonderfully. Thanks so much for sharing!

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1 user found this review helpful

Reviewer:

Khoward

Reviewed: Oct. 1, 2011

I read dozens of reviews and couldn't wait to bake this for my husband's birthday. What a mess I seem to have made of it. Beating to peak took forever and I have an quality beater. Then folding in took too long and I think I lost my air. Then for some reason at 35 minutes when the smoke took over, I took out a very burnt and short heavy cake out. I tried to save it by cutting off everything and still the middle remaining was not light and fluffy. I admit I'm not a baker but I did follow recipie to the letter. Maybe the folding in was done incorrectly? Anyway, I'm just back from the store now with a store bought - wishing I could enjoy the great cake everyone has commented on. Like you site and enjoy all the comments and tips. First time user. My husband is still laughing and I know when all the guests arrive later he'll be telling them of Bonnie's cake. Two stars only because for me it was a disaster.

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Reviewer:

Bonnie

Reviewed: Sep. 26, 2011

This cake is delicious. I serve it with praline sauce. I used the carton of egg whites, very well chilled before beating, and that worked just fine.

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Reviewer:

MAAM

Reviewed: Sep. 12, 2011

I have always made angelfood from scratch. This recipe wasn't up to my liking. I think it's because of the use all-purpose flour, it was to dense and didn't melt in my mouth, like my other recipe. I may try it again, but use cake flour.

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2 users found this review helpful