Reviewed: May 12, 2012

Makes an awesome strawberry shortcake! Just top with fresh whipped cream and fresh fruit. Yum!

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Reviewer:

Looneylady

Reviewed: May 7, 2012

I was excited to try this, but I just didn't enjoy it. Way too dense for my liking and the taste was just ok.

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loricakes

Reviewed: Dec. 21, 2011

I have been making this recipe for several years now and it always turns out perfect! I do whip up the egg white mixture in 2 batches because I can't fit all puffed up 16 eggs in my mixer at one time. I think a trick for keeping it really moist is to make sure that you cool the cake upside down on a tea towel; that seems to trap in the moisture.

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Momof5

Reviewed: Oct. 31, 2011

I made this for church and it was a big hit. Topped with strawberries and whipped cream. Denser than store bought but better flavor.

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Reviewer:

Just challah

Reviewed: Sep. 7, 2011

I also got this same recipe from a grandma--she swears you have to freeze the cake for a least a week so it's more tender--work for me!!

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ILIKECAKES

Reviewed: Aug. 27, 2011

Followed the recipe, but found it a bit stiff.

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Reviewer:

rita

Reviewed: Jul. 3, 2011

This cake is so yummy! If you don't like angel food/spongy cake, this is not the recipe for you. For us angel food cake lovers, it's great! I read all of the reviews before making it and cut the recipe in half (I use a casserole dish to make my sheet cakes). My dish is dark glass, so I cooked it at 400 degrees for 20 minutes and this was perfect (I may take it out a minute or two earlier next time, but 15 was not enough). The cake rose like it should and I think those that may have had trouble with it rising probably either greased their pan, used a non-stick pan or did not beat the egg mixture long enough for it to peak. I added a whipped cream cheese icing to the cake and put strawberries and blueberries on top - WOW! Can't wait to serve it for our 4th of July cookout tomorrow!

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Reviewer:

kavalik

Reviewed: Apr. 5, 2011

This cake is awesome! I wanted a denser angel food cake for a strawberry shortcake and this really fit the bill. It was so easy to make and everyone loved the taste! Made exactly as the recipe states. No substitutions needed!

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Reviewer:

Allison M.

Cooking Level: Intermediate

Home Town: Ardmore, Oklahoma, USA

Reviewed: Dec. 20, 2010

Could have been a little lighter, but that may be because I deflated the egg whites a little when I folded them into the batter.

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Reviewer:

Rosie

Reviewed: Sep. 29, 2010

This is the best cake ever. I made this for my daughter's first bday. Everyone asked me for the recipe. Takes a little while to make, but make sure to follow the recipe exactly. I loved the texture and topped it with a whipped cream frosting and strawberries. Wish I could eat this every day!!! Also, this is a huge recipe, halved still makes a very larg cake.

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