4 Reviews
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terrilw on 5.5.2017
First time I’ve ever made an angel food cake from scratch. It was really easy. And it tasted great!
astrid on 1.31.2015
Excellent!! And that was despite me reading “2 egg whites” instead of “2 CUPS egg whites”! So even adding 1.5c of egg whites (whipped) after mixing everything else together (and wondering why the heck it was so dry), it still turned out wonderfully.
food4friends on 2.28.2014
Followed the recipe exactly – and it turned out perfectly! Moist and light. Toasted some this morning for breakfast, with a little peanut butter on top. A great way to start a Friday.
everydayisgourmet on 6.4.2010
I fell in love with this cake at first sight! I did make a few substitutions (out of necessity, I would have rather made it just as written) I made homemade powdered sugar, I used lemon juice instead of cream of tartar to stabilize the egg whites, and also made substitute cake flour. After all that, it still turned out wonderful! Obviously the texture may have come out slightly different, but the cake was light, had a wonderful crumb, and was simply delicious!
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everydayisgourmet on 6.2.2010
Oh man, this sounds incredible! I want this cake now ; ))) Wondering if there is something I can substitute for the cream of tartar? One of the things I can’t get here… or how would the cake turn out if it’s excluded?