Homemade angel food cake is worth the work. It is moist, unlike the sweet Styrofoam-like cakes available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
FANTASTIC. It's easy to make, comes out PERFECT every time. It's nice to have something I can make from scratch, without additives, and not have to rely on something that came out of a box. My whole family loves this cake...even plain with nothing on it...of course, a few strawberries make it even better. After reading the other reviews, I have some suggestions: 1. Make sure all utinsels used are grease free - any grease can cause your cake to fall. 2. Line bottom of cake pan with wax paper. Before taking cake out of pan, slip a knife around the outside and inside of pan...your cake will come out perfectly. Once out, take the wax paper off the top of cake. 3. If you are seperating your own egg white, remember ANY yoke in the egg white will cause your cake to fall. Happy eating!
Read MoreI thought that this cake would have come out completely different. I cooked it for one hour and it was a beautiful golden brown, but when i went to take it out of the pan (besides it sticking to everything!) it looked as though it could have cooked 10 more minutes. Taking the cake out of the pan was a completely different story. It looked like I let my son take it out of the pan with his hands!
Read More FANTASTIC. It's easy to make, comes out PERFECT every time. It's nice to have something I can make from scratch, without additives, and not have to rely on something that came out of a box. My whole family loves this cake...even plain with nothing on it...of course, a few strawberries make it even better. After reading the other reviews, I have some suggestions: 1. Make sure all utinsels used are grease free - any grease can cause your cake to fall. 2. Line bottom of cake pan with wax paper. Before taking cake out of pan, slip a knife around the outside and inside of pan...your cake will come out perfectly. Once out, take the wax paper off the top of cake. 3. If you are seperating your own egg white, remember ANY yoke in the egg white will cause your cake to fall. Happy eating!
Fluffy and moist, not at all like styrofoam that you get at the grocery. I made mine with half chocolate glaze and half with stawberrys and whipped cream. Both were delicious! Also use Pam non-stick spray when cooking to avoid the cake sticking to the pan.
This was good, I ate 3 pieces! My family really liked it too. The only thing I changed was that I didn't whip the egg whites to stiff peaks. When you make angel food, you're not supposed to whip them to very stiff peaks because that expands the walls of the bubbles to their full capacity, so then they won't rise anymore in the oven. I whipped mine to a good thick foam, then added the cream of tartar, whipped them to soft peaks, added the extracts, then whipped just enough to incorporate them. My batter was POURABLE, I didn't have to scoop it into the pan. Also, when you mix the flour mixture in, gently fold it in with a spatula, or else you'll pop the tiny bubbles and it will deflate. I cooled my cake in the pan on the counter, no bottle or funnel, just balance... and it was fine (make sure you cool it completely!!!). I did use a tube pan with a removable bottom, I also highly recommend that. I served up the slices with macerated strawberry slices and sweetened whipped cream.
Don't be afraid to try this - it's SO good! I made it and a cake mix version for a family party to compare as a kind of "experiment" - the from scratch definitely won! Though a little more time-consuming, it's not hard at all and definitely worth it. I always serve with a mixture of lite Cool Whip (1 medium tub)and strawberry yogurt (1 cup) as a center and top layer and each piece topped with fresh sliced strawberries. RAVE reviews every time.
Very simple and you might try different extracts. I used peach and vanilla. Very nice. I really write this review however so that others like me can know that 1 1/2 cups of egg whites translates to 1 dozen large egg whites. I had just purchased eggs on sale and wasn't sure how many it would take so I thought I'd share this information. Knowing 1 dozen eggs are required helps enormously.
I thought that this cake would have come out completely different. I cooked it for one hour and it was a beautiful golden brown, but when i went to take it out of the pan (besides it sticking to everything!) it looked as though it could have cooked 10 more minutes. Taking the cake out of the pan was a completely different story. It looked like I let my son take it out of the pan with his hands!
Never made an angel food cake before, and this is the greatest one I've ever tried. It was incredibly easy, and my whole family loved it. It's a new favorite!
I baked it for the time it said and it came out really dry. I tried making it a second time, This time for less time and less sugar, and it turned out better, but still not very good.
This is a good, classic angel food cake recipe. I had leftover egg whites and creme Anglaise from making a big birthday cake, so I used them up in this light-tasting dessert. My only change was the baking method & temp: I don't really understand the reason for the cold oven. From what I was taught, you want to quickly set the cake's structure and not lose the air you so carefully beat into the batter. I baked the cake in a preheated 350 degree oven and started testing the cake for doneness at about 45 mins.
I think this recipe works well. I used it for my science fair project and I worked great. If u want to make it for cupcakes, only bake it for about half and hour though.It also got a little sticky after staying in the fridge. Overall, this recipe is worth making!
Cake did not rise - it stuck badly to the pan. The flavor is okay, but it wasn't very light. I was careful with my eggwhites, but for some reason, the recipe did not turn out well.
This Angel Food Cake was AMAZING! my family gobbled it up in ten minutes. I didn't have a few of the ingredients, so I substituted them; Cream of Tartar=1Tbs. Vinegar, and Cake Flour=1 3/4 C. all purpose flour + 1/4 C. Cornstarch. I was a little nervous about the substitutions but they worked like magic! Oh, and I didn't have any almond extract so I used Banana Extract, (It gave it a nice banana flavor) I highly recommend this recipe!
tastes delicious!only it has'nt hit the spot where it would be my favorite.I recomend it with strawberries.:)
The flavor was good: not too sweet. It was a bit denser than I was hoping for but I made a newbie mistake. "Gently combine the egg whites with the dry ingredients" actually means "fold the dry ingredients into the egg whites." I just decided to go on beating with my handheld. With that change, this would get 5 stars. That being said, this is the first semi-successful Angel Food Cake I've ever managed to pull off...they usually end up about resembling a small white tire!
10 star recipe!! This is the best angel food cake I have ever tasted! I've been looking for the perfect recipe, and this is it. It is nice and moist with that sugary, slightly crunchy top. When I mixed in the flour mixture it was a just a little bit lumpy, but it turned out great. I used the old fashioned tube pan with the little legs and solid bottom, but it came out perfect. Thank you so much. Now I won't have to test any more angel food cake recipes.
This is an outstanding cake! I made it exactly as written, and it came out perfectly. What I really love about it is that the egg whites are measured by the cup instead of the usual "12 egg whites." I think this really helps to make the cake turn out well every time...egg whites can vary in size. I didn't read the cold oven part, and it was already almost completely preheated by the time the cake went in. Perhaps it was because of this that the cake didn't rise all they way to the top of the pan and get those deliciously crispy cracks...but that was still ok. Next time I make this, I'll be sure to not preheat the oven. I served the cake with whipped cream and strawberries, and everyone loved it. Thanks so much for sharing the recipe...it was awesome!
Very good cake. I didn't have cake flour, so I used 1 cup of ap flour. I ended up using a dozen of eggs for the whites. I took some advice and whipped egg whites to foam, added crm of tartar and then whipped to soft peaks, then mixed in extracts. It rose beautifully, and has a nice light almondy taste to it. Yum! Will make it again.
Was very pleased when this recipe turned out great the first time I made it. I used this recipe to use up a carton of egg whites leftover from another recipe. I followed the recipe exactly and processed the white sugar in the food processor so that it was fine. Then I added the cake flour (I used Swansdown) and the salt to the sugar in the food processor to sift together. I used a hand mixer to beat the egg whites. I will make this again.
made these as cupcakes and they just tasted like a big marshmallow. will use a pan next time, but still a great recipe!
This Cake is Awesome!! Be sure to use a spatula to Gently mix the dry ingred. one cup at a time into the egg white/cream of tarter/vanilla & almond extract. Just until mixed. Line your cake pan of choice with Wax Paper for easy removal and easy cleanup! The first time I made this I used a mixer to add dry ingred. and my cake did not rise. Serve with icing, or Fresh/Frozen Strawberries and Ice Cream! Or Flavored Whipped Cream! Be Creative!
This is good, but I still prefer the usual recipe my family uses. We all have different tastes, and this is very good. Thanks.
This cake was incredible! I have tried to make angel food cake on several occasions, and have not been successful. This was a hit by my family, wonderful alone, with coffee, or with some fruit and whipped cream on top. Great as is!
This cake is wonderful. I will never go back to store bought angel food cake/box mix again. This is so much better- much more texture and flavor. I used egg whites from a box and added cream of tartar just after the eggs started to get foamy (how I learned to do it). I was worried when mixing the dry and wet that the grainy texture or loss of egg volume would be a disaster but it was perfect. I didnt have a tube pan, just used my bundt cake pan. I cooled it upside down on a beer bottle until it was completely cool and it came out with just a little bit of loosening of the edges with a knife. This is a keeper!
I had never made, eaten or even seen an Angel food cake before. This one is yummy and very easy to make!
Five stars. Your recipe shows how easy it is to make angelfood cake! Excellent!
Awesome recipe, I can see this becoming a family favorite in our house. Although, I would dial back the almond extract a bit, perhaps 50%.
Love this recipe. It makes fantastic Angel Food "Cup"Cakes as well traditional. I've had great luck with removing the cupcakes from the pan. When we don't have strawberries, I love pouring peach coulis on top of it (my recipe is on AllRecipes if you'd like to give it a whirl!).
This was my first attempt, and I used it to make cupcakes, as I have to portion things out in my diet, but it was lovely. Light and fluffy - just what it should be - and so easy! I have a friend who has been put on a low-fat diet due to gall bladder problems, so this is something we can all enjoy. I am going to look into doing a gluten-free version, and I used fructose instead of sugar.
Superb!!! I have never made an angel food cake before, but this is SO easy and OH SO good! It is a bit denser than some other angel food cakes I have had, but that's what makes it so good! Served it with fresh blueberries and strawberries and whipped cream made from scratch. I Highly recommend this recipe!!!
Very yummy but the directions for cooking just under 60 minutes is way off. Next time I might try cooking for just 45-50 minutes. In addition, I did not grease the pan (per the directions) and it was somewhat difficult to remove. I saw a recommendation to use wax paper at the bottom of the pan. I will try it next time I bake this cake. Otherwise, yummy cake just a wee bit dry from the 60 minutes of cooking.
I did not care for this recipe. I was unable to eat the cake, and my friends and family are always raving about my cooking and baking. Try another recipe.
This was great. I prefer angel food with my berries and this was hands-down the best I've had. It also provided lots of laughs when my cousin tried to invert the pan on a glass and forgot that it was a two-piece pan. Had it not been for that, it would have been beautiful too. (FYI -- we just used vanilla, no almond and baking time was about 45 min.)
I never believed that sifting flour was really worth my time until this recipe. Although it's time consuming, I add the dry ingredients just a few teaspoons at a time and it turns out much much better.
This turned out perfectly, crusty edge and all. I baked it in two 8" pans lined with parchment paper, and that helped them come out of the pan easily (after running a knife around the edge, of course). The bake time with this method was about 50 min.
I made this recipe last night for my Husband's birthday. The cake tasted wonderful. It was light and fluffy. I substituted extra vanilla for the almond extract due to personal preference. It was wonderful. I added a thin chocolate icing to the cake and it tasted heavenly!
Thank you so much for recipe - I poured over several different suggestions, but opted to try this one (and it was my first time making an AngelFood Cake as well) - worked wonderfully. Was a little *eggy* tasting at first, but that disappeared the following day - maybe that's the way all homemade AF cakes are ?? not sure as I'm a novice here (grin)
I do not recommend this recipe. Like other reviews have said, this cake was EXTREMELY DIFFICULT to get out of the pan! When we tried to eat the cake, it was somewhere between chewy and hard/crispy (you can only imagine)!
Very moist!! We loved it! This is the first time I've tried making it from scratch and it couldn't have come out better. Thank you!
I used this recipe to make cupcakes for an impromptu party yesterday, and they came out very nicely. The key to this cake is to keep an eye on it and keep checking it so it is not under- or over-cooked. If a toothpick inserted in the top comes out clean, the cake is perfectly done. Everyone especially like the almond flavor that was added to this simple cake.
Have tried to make angel food cake in the past with poor results. This one turned out perfect. Got rave reviews from my family. Will make this one many times in the future.
My mother in law loves Angel food cake so I decided to make her one from scratch. This recipe was great, but it's not something I'd make very often, too many egg yolks. haha
I am not sure I made it right. It did not get as high as a store bought cake mix. It took quite a while for the eggs to fluff. I used Land-0-Lakes egg whites and they were stiff when I started putting in the flour/sugar mix and I did stift that 5 times while the mixer was working on the whites.
Oh bummer...didn't turn out for me. I read all the reviews. I am, however, new to baking and did you a blender instead of beaters. batter texture felt really gritty and after only a short time in the oven, it was burnt.
I made this cake today to be used in a fruit trifle. I'm not devastated by the outcome since it will be cubed and mixed with other ingredients, but generally speaking it was a flop. I used splenda blend and carton egg whites, both which could have had a direct impact on the final results. The egg whites never formed stiff peaks - even after mixing for about 15 minutes, however they formed soft peaks. I baked the cake in a bundt pan (a quality non-stick) and I used a rubber spatula to loosen the edges - the cake came out of the pan perfectly. The flavor is good, it's just very dense. Closer to a pound cake. I probably will not make this again.
I wasn't crazy about this recipe, but I did have to whip it up fast and I'm not the most experienced cook!
OH my! I never knew homemade Angel Food Cake could be sooo delicious! I will never go back to the box after this recipe! I also used my own eggs fresh from the coop. Thanks for this recipe!
This was a very delicious cake! but keep water near by!
very good. I panicked because I forgot the bottle so I grabbed a funnel. Worked great!!
This recipe came out PERFECTLY. I didn't change a thing, just cheated a little and bought cartoned egg whites. I sell baked goods at a market and this one in 'cupcake' form and as a whole cake sells faster than I can make it. Try putting fresh strawberries and strawberry syrup on top and it's to die for.
this is yummy! a bit sticky on top and heavier than the ones in the shops but tastes great
Fantastic and so easy, I've never made a cake from scratch and this was a huge success. I don't have a sifter so I mixed the dry ingredients with a whisk for several minutes. I also used regular flour...I'll buy the cake flour next time to see if it's even better.
This came out perfectly!! I was so excited since I had read reviews that said it could be a challenge. Very yummy almond flavoring- Will NEVER buy store "sponge" again!
This was really good. I served it with cool whip mixed with strawberry yogurt (as advised by another reviewer) and it turned out great. I did use cooking spray to coat the pan and it came out easily. I am making it for friends again tonight and adding fresh fruit to top it with.!
Getting an angel food cake out of the pan is the toughest part, regardless of the recipe. If you baked yours in a bundt cake pan, turn the pan upside down and let the cake “hang” on the neck of a glass bottle for at least 2 hours before you attempt to remove the cake. Should be a lot easier.
Followed recipe exactly or so i thought. Put into cold oven and set to 325. In 20 minutes smelled burning and had to take cake out as top was turning black. WHAT DID I DO WRONG?
Made this for my dads birthday and he loves angel food cake. Everyone said it's the best they've ever had!
this is a great recipe for making it into cakes, cupcakes, and pies.
Great Angel food cake!!!! It takes a lot of egg whites (I had some in the freezer - took about 9 eggs) but it is totally worth it! Next time I may try it with the carton of egg whites you can buy at the store. Thanks!
This one is incredibly easy to make! it's so yummy! My whole family loved it and now am making it for the second time this week, per request! Thanks Syd for sharing!
I have made a lot of cakes but never Angel Food. I did purchase a pan with removable botton (Thanks for that info.). It turned out perfect, even my wife liked it and she does not like Angel Food Cakes. The only problem I had to make a yellow cake to use the 12 yolks but I only have one cake to eat later (yellow).
Wow!! Soooo Good. I used this for strawberry shortcake. So much better than the store bought!
Oh man was this cake delicious. Tender, moist (even after 4 days!), soft, not crumbly but not styrofoam like most store bought angel food cakes... It is possibly one of my favorite cakes I've ever made, and I have made quite a few. I followed the portions of the ingredients exactly, but I changed the order a little bit. I beat the egg whites until they were white and foamy, then I added the cream of tartar and flavorings. THEN I beat until stiff peaks formed. I folded the dry ingredients and egg whites together. The cake rose beautifully and the top was a wonderful gold brown. However the top of my cake did not crack like many angel food cakes do. I also let it cool, upside down on a wine bottle, for over an hour. One important note: don't mix in a plastic bowl, and wipe everything you use to make the cake down with a little bit of white vinegar. This will ensure no fat or left over grease gets into your egg whites-- any fat will cause the cake to fall. If you do these things, this recipe come out just wonderfully. I topped it with a shiny dark chocolate glaze, it was decadent.
This recipe has earned me some major respect amongst my friends. Even gotten helped make some money on the side. I recommend sifting 6 to 7 times if using cake flour. If regular all purpose flour I would sift 12 times. All in all this recipe is a true delicacy that makes any cake in the box be shamed.
Awesome Cake! Even without using powdered sugar. Mine tasted almost like cotton candy.
I love this recipe. I only make this recipe for angel food cake. I dont use cake flour I use 1 cup all purpose flour. You all so can add any kind of jello for a different flavor and it adds color.
WONDERFUL cake! I made it for 4th of July for a neighborhood party and everyone loved it! I reccomend you make sure you have at least 12 eggs for this cake though. Great with any fresh berries and whipped cream (I colored the whipped cream so it would be patriotic :-) )
WONDERFUL----I never tried the cold oven method for any cakes and I was very impressed. I have never had an angel food cake rise over the top of the pan and stay quite as high. The texture was light and fluffy and moist, everything an angel food cake should be. The only thing I changed was double the almond as it was to go under pitted sweat cherries and cherry vanilla ice cream. Anyone who had any trouble with this cake must have done one of two things wrong. If the bowl, beater spatula had the smallest greasy film the egg whites will not rise or will be unstable and collapse. Or if the cake is rubbery or tough, the batter was over mixed: better to be lumpy than over beaten or mixed.
I have no idea what I did wrong I made cupcakes they taste like scrambled eggs and sugar and they have an odd consistency. I think I should've maybe taken them out of the oven a tad earlier and not omitted the cream of tartar :/. I put some in the fridge overnight to see if they end up tasting better tomorrow. edit: They really lose the egg taste overnight. So I changed this from 2 to 4 stars.
Have to give it a five - without even tasting it - because it came out looking great even though I used egg whites that said "not recommended for angel food cake/will not whip" (and some didn't) and a bundt pan without the removable bottom! I can only imagine how good it would be if I actually did it right! (But it's hard to imagine how it could be much better)
This is the single best Angle cake I have ever eaten or made! All you have to do it follow the directions. This is the first recipe I have taken from this site that I didn't want to add my own twist. I see the other reviews and yes you should never let any yolk get into your whites, they simply won't work. Don't over beat. I have made this cake about 10 times in 2 months and the last time I made I left it on the KitcheAid for too long and it was way to dense. When made correctly it is light and airy.
I used a 9x13 pan, mine was ready in 40 minutes. Also, 1/3 bag Dr. Oetker backing powder is a must, if you don't like to take chances. It came out perfect!
Turned out beautifully!!!!!! I followed the advice about the parchment paper ,and had no trouble at all getting it out of the pan. A new familly favorite!!!
I do a good amount of cooking and baking, but this was my first attempt at making a home-made Angel food cake. There is definitely a huge difference in taste. I followed another reviewers suggestion and lined the cake pan with wax paper, I also used a butter knife to loosen the edges from the pan wall. It turned out absolutely fabulous! I will definitely use this recipe for my Angel Food cakes! Thanks for sharing :)
I wasn't crazy about the texture of this cake, but the flavor was very good. Mine turned out a little dense/tough, but that might have been because I used all-purpose flour plus cornstarch as a cake flour substitute. I did sift 5 times as instructed and tried to fold the dry ingredients as gently as possible, but perhaps I just overworked it. With fresh berries and some cool whip, it was still delicious!
i was a little disappointed with the cake. it didn't rise like i thought it would, but the taste was great. i made a pineapple frosting to go with it, and it was a hit. this was the first time i've made a 'from scratch' angel cake, so perhaps i need to practice a little more. thank you!!
Pretty good for my first try at homemade angel food cake. I was torn over which recipe to try. I used this one because it called for cake flour. It wasn't as light and fluffy as I thought it should be, but that could be my techniques and not the recipe. I've made belgian waffles lots of times, so I am pretty good with egg whites. I did use a preheated oven. All in all, it was quite delicious. My son wanted chocolate frosting on it, so I used the recipe on the label of Hershey's cocoa, halved it, for just a very thin layer. I think next time I will try the Heavenly Angel Food Cake recipe. It called for powdered sugar.
After previous disasters with angel food cake, i figured i would try one last time. Glad i did! this was the best i've ever had!!
Delicious, light, and moist. I followed the advice of another reviewer and made sure not to let any of the egg yolk get in the egg whites. An easy way to remove egg yolk is to put the egg in a bowl, take an empty water bottle, squeeze it and hold the opening on top of the yolk and then unsqueeze it. The yolk will suck into the empty water bottle, separated from the egg white.
This wasn't a very fluffy angel food cake, but the taste and texture were still excellent.
I made two angelfood cakes with the same recipe. One I baked in a preheated oven as someone suggested and the next one I placed in the cold oven and then turned on the oven to 325 as the recipe stated. The cake that I put in the cold oven raised more than in a preheated oven. Just an experiment that I wanted to do.
I made this cake with gluten free flour and it came out wonderfully! Everyone in my family loved it and was dying to have more. This cake goes great with strawberries and cream, but is very moiste and can also be enjoyed by itself. Deffinetly five stars from me
I Loved this angel cake, my husband is hard to please and he ate most of it! Great with fresh fruit and whip cream!!! Loved it, thank you for sharing and it really wasn't that hard to make or that time consuming!
I had a ton of leftover egg whites from making a cookie recipe (that called for 16 egg yolks!), so I decided to finally try my hand at making angel food cake from scratch. I'm so glad we tried this one! The recipe worked beautifully. I did make a special trip to the store for cake flour. I sifted the dry ingredients 5 times. I carefully folded dry ingredients into wet (yes, it did eventually combine with this gentle stirring). I started it in a cold oven. In making the recipe as is, it came out beautifully. The almond extract was just the right amount for our family. The "crunchy" bits were especially yummy (waaaaay better than storebought cakes!). This one is a keeper and my kids and dh are begging me to make this as often as the whim hits. I admit, I put off trying this for so many years because I was really intimidated based on reports that angel food cake was just too hard, but this recipe made it flawless. I also appreciated reading the tips below. Now I have friends begging me to tell them how to succeed in making angel food cake!
Definitely a family favorite! I'll be making this often, upon request, I'm sure. Mine didn't stick at all, after completely cooling in the pan (a one-piece pan.) So MUCH better tasting than store-bought too! Of course it is! Isn't everything if it's made correctly?!?!
So easy to make when you simply have to buy eggwhites in a container... I love angel food cake. This recipe is so easy to make and much tastier than the "box" version!
This recipe worked fine. It rose up and it was not dry. Something about it just wasn't what we were looking for. I think it is just a matter of taste. My husband and I both rated it 3. Our son gave it a 7.
Lovely cake. Beautiful crunchy sweet top. So fluffy! We carefully beat for stiff peaks and gently folded the whites into the dry. I continues to gently mix until combined. So much better than the grocery store!
This is the first homemade angle food cake I have ever made. It is great! I followed the recipe exactly even used the cake flour and gentle folded in the dry ingredients. It really is the best cake I made. I don't understand any bad reviews but can only think that our oven temperatures could vary. I could not find my angle food cake pan so used two loaf pans an that worked good. Thank you so much for this recipe. It is in my "recipe box" on all recipes.com. From a mom who does not bake much.
The taste is good but is not fluffy or moist, it's sticky amd chewy...once I put a little ice cream on, it turned out to be a decent dessert. I'll try a different recipe next time
This was WONDERFUL!!!! I bought egg whites at the store and only sifted it one time. I discovered I need a new sifter. Baked it just 50 minutes and it was WONDERFUL. I served it with strawberries, but think it's better all on it's own. It didn't get very high though, but that sure didn't make any difference to the taste. Thanks!!!
