Reviewed: Jun. 15, 2007

The first time I made this, I didn't whip the eggs long enough, so the cake was very dense. This time, I followed the directions to the tee, and it turned out WONDERFUL!!! Tastes like a 3 Musketeer bar!

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Reviewer:

JJOY123123

Reviewed: Jan. 21, 2007

I've tried making homemade angel food cake 3 or 4 times and this was my first success. It took 13 eggs to make 2 cups. The eggs whipped up so high they nearly spilled over my kitchen aid mixer bowl but the texture of the cake was light and soft without being chewy--just the way an angel food cake should be. Oh, and I mixed in about 6 oz. of mini chocolate chips. Once cooled, I drizzled a chocolate ganache from this site over the top and sides. Some shaved chocolate swirls completed a lovely and (mostly) healthy birthday cake for my mom that every body loved.

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64 users found this review helpful

Reviewer:

bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Reviewed: Dec. 17, 2006

A family favorite - my sister-in-law's birthday request every year. A delicious take on a classic.

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Reviewer:

andrea

Cooking Level: Intermediate

Reviewed: Nov. 28, 2006

I have altered this recipe to be gluten free by using a mixture of half cornstarch and white rice flour and one tsp. Xanthan gum. My mom loved it as well as my family.

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18 users found this review helpful

Reviewer:

PATTY K. C.

Cooking Level: Expert

Home Town: Chester, Illinois, USA

Living In: Ellis Grove, Illinois, USA

Reviewed: Jul. 28, 2006

nice recipe, thanks for sharing

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Reviewer:

presentedtagz

Reviewed: May 10, 2006

Great cake! We live in England - they don't sell "cake flour" here. We substituted 3T plain flour for 3T corn starch (called corn flour in the UK). It was just a little more dense, but still very tasty. It was a perfect birthday cake for my birthday. Served with strawberries and homemade whip cream with liquor. very yummy! Will definately make again.

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3 users found this review helpful

Reviewer:

Henrygirls

Cooking Level: Intermediate

Reviewed: Jan. 26, 2006

Topped with strawberries & strawberry juice, this was EXCELLENT!!!!

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3 users found this review helpful

Reviewer:

KARYN

Cooking Level: Expert

Home Town: Mchenry, Illinois, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 2, 2004

When the recipe called for a large bowl for the egg whites and cream of tartar, they meant it. This was my first experience with an angle food cake. I didn't realize that the eggs would triple in size. The cake was absolutely wonderful. There was no need for a frosting. I served with ice cream.

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4 users found this review helpful

Reviewer:

SF49RGIRL

Reviewed: Jan. 5, 2002

Found the recipe hard to follow, ie how many eggs equals 2 cups of egg white, also unsure of the mix, looked horrible and luppy and am unsure if it will cook alright. i needed more directions. i.e what should the mix look like, how will i know when its cooked. alos i am not from the U.S and hence found some ingredence confusing i.e is confectioner's sugar - icing sugar

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33 users found this review helpful

Reviewer:

FELICIW

Reviewed: Jul. 22, 2001

My first attempt baking angel food cake. It turn out great and very tasty with appealing chocolate taste but too sweet for me. Will half the amount of sugar next time I bake it.

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16 users found this review helpful