Comments on: Perfect Angel Food Cake

By: Pat New

Pat New — Sun, 03 Sep 2023 17:03:42 +0000

I have made this many times and it very good. Add different things on it, mostly different types of fruit. Everyone really likes it, it’s better than store bought any day. Reminds me of my mom and grandmother’s. Thanks for sharing. Also make a lot of your other things as well. Love your meatloaf, shepherd’s pie make that a lot too plus others also. Will continue to keep making.

By: Ravhel

Ravhel — Sun, 16 Jul 2023 18:20:35 +0000

I have made this angel good cake many times. Very easy to make and always comes out perfect. No need to look for a better recipe because this one is delicious.

By: Cathy

Cathy — Thu, 12 Jan 2023 16:00:00 +0000

Spongy not cake like angel food cake. This is exactly what I wanted. It was easy and passed the test , my son is a chef and he loved it too.

The key to spongy angel food cake is using powedered sugar, not plain white sugar. Ive been making our son an angel food cake for his birthday for 32 years.

By: Jodi

Jodi — Tue, 06 Dec 2022 02:58:37 +0000

This is my go to recipe for angel food cake! There were a couple times where it didn’t work out but I had myself and my ingredients to blame (eggs not quite room temp or over beating possibly?). Other than that, when followed to the T, it comes out perfectly every single time and my family loves it!! Thank you for sharing this amazing recipe!

By: Martha

Martha — Thu, 09 Jun 2022 10:12:57 +0000

This looks like our pandan cake, except it missed the pandan leave coloring. Am I right?

By: Nicholas Sarro

Nicholas Sarro — Fri, 20 May 2022 22:31:49 +0000

I like the up to 4 days storage – NEVER lasts that long with me! I could eat the entire cake at one sitting!!! LOL!!
Another serving suggestion: Is stuffed! Sorry I don’t have measurements- I just eyeball it. Cut about 3/4 ” of the top and set aside. with a fork – dig a well around the inside of the cake – keeping at LEAST 1/2 in wall. Keep the cake that you remove. Using whipped cream (I use cream of tarter and some powdered sugar) whipped the cream til it forms stiff peaks (I use very little – about 1/4 teaspoon of almond OR vanilla flavoring). Fold in thawed strawberries/or fresh, and the cake that was used to make the well. Fill the well with the mixture. replace the top, and let set for at least one hour!! OH!! SOOOOO GOODD!!

By: Marilyn Pecinovsky

Marilyn Pecinovsky — Wed, 20 Apr 2022 23:09:01 +0000

In reply to Rachel Farnsworth. I make buns a lot and my recipe calls for two egg yolks and one whole egg. I freeze the 2 extra egg whites and keep adding to it from baking till i get enough to make an angel food cake. that works for me! they work fine even after being frozen but do let them thaw and warm up to room temp.

By: Karen

Karen — Sun, 27 Feb 2022 20:58:20 +0000

Made this for the first time last week. It was so light and delicious! I will not ever use another box mix again!

By: Patty

Patty — Wed, 29 Dec 2021 02:02:39 +0000

I just made your angel food cake recipe , I had 12 egg whites I wanted to use, (first time ever) it came out perfect and it rose beautifully. Thank You for a great recipe.

By: Gretchen

Gretchen — Wed, 29 Sep 2021 01:13:11 +0000

Sooooooo good. And easy! No tube pan so used 2 loaf pans. Turned out great. Kids and adults all loved it. Thx for another great recipe.

By: Arlene Wallace

Arlene Wallace — Wed, 04 Aug 2021 21:14:18 +0000

I love her recipes. I love her presentation. Would love to see more of her.

By: Katherine Theis

Katherine Theis — Tue, 03 Aug 2021 11:18:21 +0000

In reply to Pat Duane. I had that happen to me once. It was because I hadn’t baked it long enough. Make sure cake is done by testing it with toothpick inserted in cake, if it come out clean cake is done.