Reviewed: Jul. 15, 2011

I live at 7,300 ft in northern NM and made the recipe with just a bit more flour. I should have upped the temp to 350F, then 400F because it didn't rise as much or brown as quickly as it should. Needed an extra 10 min. Will try again, though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NMPatti

Reviewed: Mar. 19, 2010

This recipe worked wonderfully! It didn't *deflate*. It does use a LOT of egg whites though...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

StBrego

Reviewed: Nov. 27, 2009

I live in Wyoming and this was a great, I added some lemon zest and it made the cake even better. I used a butter cream to top it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CIACHEF02

Cooking Level: Professional

Living In: Cheyenne, Wyoming, USA

Reviewed: May 15, 2009

recipe worked well for me, although i did over bake it slightly the first time! my bad, not the recipe. the second time it came out perfect.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Plantgirl33

Reviewed: Mar. 19, 2009

Absolutely delightful! This is my first stab at angel food cake baking. I researched and tried a recipe two nights ago from Allrecipes.com and it was a huge dud. Coarse texture, almost tough and not good taste. I then made this recipe the next night and oh the difference. I live in Thornton, Colorado, a north suburb of Denver, so the high altitude is always a challenge for cake baking. This recipe, however, has been adapted for our altitude and was amazing. Rose well, light texture, amazing taste. I took it for my friend's birthday cake and the 5 of ate and ate. I also used a recipe from Allrecipes for buttercream icing that was incredible. It is now our new favorite cake recipe, bumping dark chocolate cake out of first place!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

LMitColorado

Reviewed: Feb. 27, 2009

It turned out great! I am not a huge fan of the lemon extract but it still tasted good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lmrum

Reviewed: Dec. 10, 2008

I have been baking for many years and I did not care for this recipe. If you want a good recipe for angel food keep looking

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mikeandsteph23

Reviewed: Nov. 19, 2008

This is a fool-proof recipe! I finished the batter and stuck the cake in the oven and while cleaning up the dishes, I came across 1/2 cup of egg whites that I had accidently omitted from the recipe!! It still came out great. I'm sure with the appropriate amount of egg whites, the cake would have been even lighter and fluffier; but, like I said it was still great. I did use almond instead of lemon, but I'm sure either would've been wonderful.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JoyButz

Reviewed: Sep. 26, 2008

Wonderful recipe! I live in Loveland, Colorado, on the front range of the Rockies. I have never had angel food cake made from scratch turn out for me. This one was perfect and Yummy! I used almond extract in place of orange and it was soooooooooooo good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jan

Reviewed: Sep. 9, 2008

I love this cake. I live in Fort Collins Co just outside the Foot hills and this worked perfectly for me. I did increase the sugar to 1 1/4 cup and it was perfect

Was this review helpful? [ YES ]
3 users found this review helpful