I wound up having to use a couple substitutions. For cake flour, I used 1 cup of all-purpose minus 2 tbsp, and added 2 tbsp of cornstarch. I also did not have cream of tartar, and read somewhere that an equal amount of lemon would suffice. I don't really believe this made any difference, but the cake tasted amazing anyways! I made the mistake of using a decorated bundt pan, and since you're not supposed to oil the pan we wound up having to eat the cake right out of the pan, but it was pretty close (though not as fluffy/spongey as angel food should be, but I assume this is the fault of my substiutions) and quite delicious!
Was this review helpful?
2 users found this review helpful
I wound up having to use a couple substitutions. For cake flour, I used 1 cup of all-purpose...