4 Reviews

Steph, great cake, loved the almond and I did add 2 tsp. Used the leftover yolks in a breakfast casserole. The cake is great plain, but I did make a lemony glaze for it. Super! Next time I will try a chocolate one.

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LAURIE March 26, 2003

My first angel food cake ever and it was a total success. Thanks so much for a great go-to recipe!

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Liza at Food.com March 07, 2013

This cake's flavor is good but it will not rise enough to create the light, airy texture we look for in an angel food cake. I prepared & baked this cake as directed but it's very clear that the oven temperature called for (225°) is much too low. The lowest I've ever baked angel food is 325°. :( After an hour the cake had only risen about 3/4 of an inch and it was still mostly white with only a slight hint of browning starting to occur. I turned up the oven temp to 350° without removing the cake & baked it another 10 minutes or so. The almond flavoring is much better than the usual vanilla & we'll continue to use that in the future, with another recipe. For anyone else who may try this recipe, I would recommend using an oven temp of 325°. This may just be a typo in the recipe, but since another reviewer quite obviously had the desired outcome, I can't say for sure. I made this cake to serve with a cookathon tag for Blackberry-Raspberry Sauce.

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**Tinkerbell** April 20, 2009

I cut this recipe in half so it didn't fill the pan. It tasted ok, but was sticky and heavy. Not quite sure what I did wrong. I had a little trouble getting it out of the pan.

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Everything Sweet March 04, 2008
Angel Food Cake