Was perfect! Made half a recipe.

Very good. More dense than the usual angel food cake. I actually only made one fourth of the recipe in an 8x8 pan. Turned out great for a smaller amount of people.

I use this recipe all the time for wedding cakes when requested. This is not an angel food cake it is a MOCK angel food cake, thus it is heavier almost sponge like. This recipe will fill what we call a 1/2 sheet cake pan and will serve 40-58 depending on how large your portions are. Half this for standard 13x9 pan. This is the best recipe for Mock angel food cake I have found. TRY IT!

This cake turned out very well. I didn't have any cream of tartar so I added 4 tsp of lemon juice instead - it probably could have used 6 tsp though. I didn't bother with sifting my dry ingredients, I just used my hand mixer on a very low speed for a few minutes to combine and get out any clumps. Next time I will definitely only make a half batch!

I scaled this to half using 2 cups of all purpose flour and put it in a jelly roll size pan lined with parchment paper (to make it easy to remove from the pan). I read another similar recipe that cooked at 400 degrees and since several reviwers said the cooking time indicated wasn't enough, I used the higer temperature. For my smaller batch, 15 minutes at 400 degrees worked perfectly. This is the oddest recipe ever but it really works, though you'll have your doubts when pouring boiling water into the flour mixture. The cake is just a bit heavier than traditional angel food, but that was good for my purposes, I wanted to make a rolled cake. I turned the very warm cake onto a tea towel dusted with powdered sugar and rolled it up till cool, then unrolled and filled with lemon filling. Frosted with whipped cream it was a very light and tasty dessert.

I've always had success making angel food cakes from scratch, but not this time! I used this recipe cuz I wanted to make a cake roll with glazed strawberries and whipped cream. Followed the recipe to a T and the cake came out of the pan in pieces and had the texture of a heavy sponge. Thank goodness for the Brits who came up with Trifle -- I ended up making it instead and saved the day.

me and my 10 year old sister tried out this recipie for my other sisters birthday. we spent the whole morning in the kitchen making the batter. it turned out very thick. we ended up having enough better for two 9by13 inch pans, how we dont no. nevertheless we liked this cake which is fairly easy. it is moist and thick.

I drove to three different grocery stores today looking for an angel food sheetcake.. and it turns out it was MUCH easier to make one with this recipe. It was amazingly easy to make and came out wonderfully. After reading the other reviews that said the recipe made a LOT of cake, I decided to halve everything and use a 9x13 pan. It worked perfectly, and I would definitely recommend this to anyone!

I halved this recipe and used a 9x12 pan and it was more than enough for 8-10 servings. Since I used a dark metal pan, I baked at 345 for 25-30 minutes - the recipe is quite easy - 1st time I've had an angel food cake turn out. The recipe is a little heavier than most angel food cakes, but perfect for a shortcake. I didn't have cake flour, so I used (in the 1/2 recipe) 2 cups all purpose flour and 1/4 cup cornstarch to substitute and it was just fine.

Great Recipe!

This cake is good, but I have made it 3 times now and every time it takes a good 30 minutes extra cooking time before it is cooked all the way through. Also, it serves way more than 10 people! Tastes great though, especially iced with whipping cream and trimmed with fresh strawberries.

Very good. Will try again.

Great cake. I had trouble with the size of the recipe fitting my bowls! I had to bake it in 2 9"x13" pans. From now on, I'll make 1/2 the recipe.

Almost as easy as making an angel food cake from a mix, but so much tastier!!!

I've never had a sheet cake come out so level. Frosted with an Almond Butter Cream Frosting...It's the best!

Suggestions: pan size should be 12x18x2inches baking time could possibly be a litle longer. Also be sure to use a really lge bowl for the flour sugar mixture.Kitchen Aid mixer bowl was too small. My family really loves this cake and I make lemon curd and always have egg whites to use up.I serve smaller size than suggested.

Rather heavy, unlike most boxed angel food cakes. It was almost impossible to separate the all the yolks and whites. After I was done making it it tasted quite nice though.