I cannot get this recipe to work at high altitude. I've tried several different strategies, but none work. The flavor is amazing, but I don't recommend the recipe if you live at high altitude. Giving 5 stars because it tasted great and I'm sure it would work perfectly at a lower altitude.
Perfect! Thank you for the wonderful directions. I'm so glad you mentioned cracking each egg separately. I had no idea that I was that bad at separating eggs. Loved the texture and flavor. Thanks for sharing the recipe!
So flavorful I had to give it five stars. For some reason my cake did not come out as light as I would have liked. I'm wondering if I didn't beat the egg whites enough. The only thing I did different was to add a half of teaspoon more of vanilla and almond extract. We ate it plain and loved it. Thanks for sharing.
Great with mashed strawberries & whipped cream.
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.