Much better than store-bought. The texture came out chewy and spongy, which how I think an Angel Food cake should be.
Just so you know, apparently it's true that any water or tiny bit of egg yolk in with the egg whites will make them very hard to beat. I made two batches of this separately. For the first batch, the eggs whipped up great. For the second batch, I had washed the bowl and dried it thoroughly, but it's possible it still had some moisture. Then I got a teeny, tiny bit of egg yolk in with the whites. I didn't see how that could matter, but it took 3 times as long to beat the whites before they started fluffing up. The good news is they did eventually fluff up, so if that happens to you don't lose hope and throw them out.
I did one cake in a bundt pan and one in a spring form pan (without a center cone). I was worried that not having an angel food cake pan would cause problems, but they both came out great. They cooked evenly and the center didn't fall in or anything like that.
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Much better than store-bought. The texture came out chewy and spongy, which how I think an...