This recipe is fantastic! First time I ever made angel food cake and it turned out great! I did add an extra 1/2 teaspoon of vanilla and a dash of almond extract as I saw in other suggestions and it really did turn out awesome. I made this for my father-in-law's 80th birthday today and he loved it! It was a hit all around! Even my 3 year old loved it! I served it with cream cheese icing and I made a cooked some strawberries to make a nice sauce to drizzle over it! Really best I've angel food cake I've ever had...and not just because I made it, LOL!

My daughter made this for my birthday, and it was wonderful. She thought it was easy to make and the end result was just perfect, especially with strawberries and whipped cream.

Far and away the best angel food that I have ever tasted. It had a very moist, fine texture. Angel food cake is my favorite dessert and this one is the best.

This was really good and I did recipe with combination of some of the recommendations of other people who reviewed. Folded in flour mixture in parts and it made a tube pan along with a small loaf. Yummy!

We found this easy to make, and the BEST ever. No more store bought Angel food cake. My wife just made it again and it's gone. Outa this world.

My family really enjoyed this cake. However, I found it to taste like eggs. I wondered if any one had any suggestions to make it taste less "eggy".

This recipe was simple enough to follow, and the finished product had a nice taste. But the finished product, for me, turned out very dense and a little sticky. Not the light Angel Food Cake that I was expecting. Might try again, but use less sugar.

Great recipe. My first time making a angel food cake from scratch, baking is my specialty and this recipe was awesome. I switched it up a bit to suit my family, using 1 cup slenda and 1/2 cup sugar instead of using all sugar. It turned out wonderful,and is so delicious.

Fabulous! The first time I made it, it seemed a bit labor intensive. But I whittled down the time by a couple easy steps. I'm a magpie, so I get distracted and forget how much sugar I've put in when I have to "gradually add" something. So with this, I measured out the granulated sugar in a bowl. I didn't have cake flour, so I measured two tablespoons of corn starch in the bottom of a 1 cup measuring cup. I filled the rest with all purpose flour. When sifting the flour and powdered sugar together, I put down two pieces of wax paper. I sifted the flour/sugar on the top sheet and then used it as a funnel for the 2nd sifting. Before the second sifting, I lifted up the sifter, flour and waxed paper all together and put the top sheet on the bottom. It's like leap frog. I had the eggs, salt and cream of tartar in my Kitchen Aid and the eggs were at stiff peak stage. After I sifted once, I'd put in some sugar. After I sifted the second time, more sugar, etc. I put the final sifting in the bowl that held the sugar, and no extra dirty dishes!!! I now have this down to a science, and it's nearly as easy as a box mix, but infinitely better tasting. Oh, one more tip, measure the bottle you will invert the cake on BEFORE you put the batter in the bowl. :-) I use Lea & Perrin's Worcestershire sauce bottle, because it's the perfect size and already lives above my stove.

This recipe worked better for me than the Kitchenaid recipe... very good!