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Reviews for: Photos of Mock Angel Food Cake
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1 of 49
I use this recipe all the time for wedding cakes when requested. This is not an angel food cake it is a MOCK angel food cake, thus it is heavier almost sponge like. This recipe will fill what we call a 1/2 sheet cake pan and will serve 40-58 depending on how large your portions are. Half this for standard 13x9 pan. This is the best recipe for Mock angel food cake I have found. TRY IT!
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(91)
I scaled this to half using 2 cups of all purpose flour and put it in a jelly roll size pan lined with parchment paper (to make it easy to remove from the pan). I read another similar recipe that cooked at 400 degrees and since several reviwers said the cooking time indicated wasn't enough I used the higer temperature. For my smaller batch 15 minutes at 400 degrees worked perfectly. This is the oddest recipe ever but it really works though you'll have your doubts when pouring boiling water into the flour mixture. The cake is just a bit heavier than traditional angel food but that was good for my purposes I wanted to make a rolled cake. I turned the very warm cake onto a tea towel dusted with powdered sugar and rolled it up till cool then unrolled and filled with lemon filling. Frosted with whipped cream it was a very light and tasty dessert.
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(67)
I drove to three different grocery stores today looking for an angel food sheetcake.. and it turns out it was MUCH easier to make one with this recipe. It was amazingly easy to make and came out wonderfully. After reading the other reviews that said the recipe made a LOT of cake, I decided to halve everything and use a 9x13 pan. It worked perfectly, and I would definitely recommend this to anyone!
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(49)
I halved this recipe and used a 9x12 pan and it was more than enough for 8-10 servings. Since I used a dark metal pan I baked at 345 for 25-30 minutes - the recipe is quite easy - 1st time I've had an angel food cake turn out. The recipe is a little heavier than most angel food cakes but perfect for a shortcake. I didn't have cake flour so I used (in the 1/2 recipe) 2 cups all purpose flour and 1/4 cup cornstarch to substitute and it was just fine.
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(25)
Great cake. I had trouble with the size of the recipe fitting my bowls! I had to bake it in 2 9"x13" pans. From now on I'll make 1/2 the recipe.
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(17)
This cake is good but I have made it 3 times now and every time it takes a good 30 minutes extra cooking time before it is cooked all the way through. Also it serves way more than 10 people! Tastes great though especially iced with whipping cream and trimmed with fresh strawberries.
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(12)
I made this as a sheet cake and it came out of the pan just fine. I rolled it using a lemon filling from allrecipes and it was an absolute hit. However the rolled cake MUST sit for at least 6 hours so the cake absorbs the filling's moisture - it IS a dense cake and will be chewy if you cut into it too soon.
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(11)
Suggestions: pan size should be 12x18x2inches baking time could possibly be a litle longer. Also be sure to use a really lge bowl for the flour sugar mixture.Kitchen Aid mixer bowl was too small. My family really loves this cake and I make lemon curd and always have egg whites to use up.I serve smaller size than suggested.
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(10)
This is the best cake ever. I made this for my daughter's first bday. Everyone asked me for the recipe. Takes a little while to make but make sure to follow the recipe exactly. I loved the texture and topped it with a whipped cream frosting and strawberries. Wish I could eat this every day!!! Also this is a huge recipe halved still makes a very larg cake.
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(8)