I made this cake last night for a dinner party. One of our guests is lactose intolerant and soy intolerant, so coming up with a dessert was a challenge. I followed the recipe as written except I did add a tablespoon of almond extract and, as others suggested, I did add the flour mixture slowly, folding it in each time to make sure it was smooth. I made a chocolate sauce to go on top consisting of 8 oz of melted dark chocolate from Trader Joe's (that didn't have any dairy or soy products) to which I stirred in 1 cup of hot (but not boiling) canned coconut milk. I topped the cake with fresh strawberries, blackberries and blueberries, drizzled it with the chocolate sauce, then finished with some toasted slivered almonds. It got rave reviews from all of our guests. I'd make this cake again in a heartbeat. It's so versatile, you can do so many things with it. Thank you to the reviewer who suggested finding the proper sized bottle to invert the pan onto BEFORE you put the batter in the tube pan. I had a tough time finding a bottle that worked - but ended up with a small bottle of Tabasco sauce that fit. This was my first attempt at angel food cake and it turned out just perfect. However, the recipe should include the "invert the pan during cooling" instructions. Otherwise, it's a lot of work to end up with a flat and dense cake.
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I made this cake last night for a dinner party. One of our guests is lactose intolerant and...