This was my first stab at angel food cake. I had no expectation that I'd pull it off--everyone says how hard it is to make. Surprise, surprise: it did turn out and it was absolutely delicious! Instead of vanilla and almond extracts, I just used raspberry (reduced to 1 tsp total). It gave the cake a perfectly subtle raspberry flavor. I plan on doing that every time because it was so good!
Great recipe! So easy to make and it tasted wonderful!
After seeing all the great reviews, I just had to try making my first AFC from scratch. Very easy, and taste amazing. Totally agree with the others........I Will Never Buy Another Box Mix!! Thanks for a great recipe.
This is great, but too sweet for me - will try with less sugar next time. I just used regular flour, sifted, no Cream of Tartar, and more Vanilla Extract instead of Almond Extract.
Best ever! Good tips also about no yoke and tapping the pan, else you will get a tasty but flat cake.
Tried baking the cake last evening. It takes about 45min for the crust to turn brown. The structure is so fine and smooth. The cake is moist even though it don't have any oil or butter in it! I reduced the sugar to only 2 cups of 1/2 and 2 tablespoon but my low-sugar family still consider it is too sweet for them. Overall I'm satisfied with the cake and it taste better than what I've thought! I'll definitely try it again but with less sugar for a perfect taste for my family! Thanks for this great recipe, Charlotte!
wonderful wonderful cake.
I tried this today and like some others mine didn't rise. I am going to try to fold in the flour instead of using the low speed on mixer. My mom always made amazing angel food cake. I was hoping mine would turn out like hers. Sadly it didn't. I am giving this 5 stars because it tastes good and I am sure the mistake was probably mine.
I have tried for three years straight to make an angel food cake, and failed miserably; until now. This cake worked so well and the extra tips and tricks helped enormously. Hurrah! Now a favorite recipe. :)