Heavenly Angel Food Cake Recipe

Reviewed on May. 04, 2013 by emilyledonne

I made this last night and it came out amazing! I even forgot to add the salt and no one could tell. I topped it with some homemade caramel and strawberries. Everyone loved it. I would highly recommend this to anyone who's looking for a light dessert.

Reviewed on Apr. 24, 2013 by ChiMan

Wonderful, turns out great.

As with all recipes, read carefully and understand what you are doing.you must understand soft peak,etc. if you do not, go to YouTube or other sites to comprehend. Do not blame the poster, as this assumes a moderate knowledge of cooking terms, ie folding etc. this cake is wonderful!

Reviewed on Apr. 11, 2011 by levithecat

Update to previous ONE Star Rating. The website would not let me increase/ change my rating to 5 Stars. I watched a Utube video on how the eggs should look. I made a second attempt at this recipe and it was a great success.

Reviewed on Apr. 08, 2011 by levithecat

My cake came out very very dense. Instructions say ..."beating on high until stiff glossy peaks form and sugar is dissolved." Because I followed this instruction, and I really beat on high, this caused the very dense cake. Perhaps instructions should say to not over beat the eggs? I may give this recipe another shot since so many good reviews. This was the reason I picked this recipe because of the good reviews.

Reviewed on Mar. 14, 2011 by NevadaRose

This was a wonderfully moist cake that I really enjoyed. Only issue I had was that it didn't rise as high as I expected. Was afraid that it would be too dense, but not a problem. I think maybe I mixed the whites a little longer than I should have, but still turned out wonderfully. Will definitely keep this recipe handy!

Reviewed on May. 15, 2010 by blessednest

Great recipe. Knowing it's preservative free AND tastes delicious makes this a repeat.

Reviewed on Aug. 02, 2009 by jwwluvcooking

My great Aunt Wilma made an Angelfood cake and a Sunshine cake every weekend. The Sunshine cake used the egg yolks left over from separating the eggs. Delicious! Great memories.

Reviewed on Jul. 26, 2009 by dihankins

Angel Food cakes will be sticky if they are not fully cooked. It is very important to cook it sometimes as long as 60 min depending on the humidity and to hang upside down to cool.I cut waxed paper to fit the bottom of my tube pan and line just the bottom I am sure your spring form pan would have came clean with a soaking in boiling soapy water and a little elbow grease.Give it another shot for good measure there young cook,you'll do fine.

Reviewed on Jul. 24, 2009 by Carollizc

re: the sticky pan: Angel food cakes contain no leavening except the beaten egg whites and require an ungreased pan so that they can "climb" the sides. They are also baked in a tube pan, so that they bake evenly, not a springform pan. My suggestion is to try again with the correct pan, and try to bake it when the humidity is fairly low - high humidity may have caused the stickiness. If it happens again, remember that it's mostly sugar, and will dissolve if you pour boiling water into the pan and let it sit before scrubbing. Hope this helps.

Reviewed on Jul. 24, 2009 by mrainey

The cake was delishous, but I should have greased the pan. The cake stuck so badly I had to throw away my spring pan.

M. Rainey

Reviewed on Jul. 23, 2009 by Maj Mom

Easy to make and fun to do with my daughter. While the eggs sat for 30 mintues, she took her first solo drive to get more powdered sugar. Sticky, but finger-licking good.

Reviewed on Jul. 23, 2009 by Forget it--too much trouble

Reviewed on Jul. 23, 2009 by Poots

Excellent recipe. Super easy to make, bakes excellently and taste super without being too sweet. Will definitely make it again soon.

Pat F.

Reviewed on Jul. 23, 2009 by Poots

Reviewed on Jul. 23, 2009 by burtonsm

What a delicious cake - it's been years since I've attempted to make an angel food cake and this recipe is great! SMBurton

Reviewed on Jul. 23, 2009 by burtonsm

Reviewed on Jul. 23, 2009 by glbryant

I made this cake for my mother's birthday. What a delight! Very moist and has a wonderful flavor. I will make again for other special occassions.

glbryant

Reviewed on Jul. 23, 2009 by junepike

Beautiful cake and delicios too especialy with fresh strawberries

Reviewed on Jul. 23, 2009 by mhafley

totally agree! as i said in my response, people who have nothing nice to say should keep their mouths shut. I look forward to making this cake. sounds yummy!

Reviewed on Jul. 23, 2009 by mhafley

people can be so rude. Why must you even post a comment like this? If you can't say something nice, just don't say it. I don't live under a rock, and I have not seen this recipe either. Keep your rude comments to yourself. Have a blessed day.

Reviewed on Jul. 21, 2009 by wanda5030

SkyeGirl, I don't live under a rock and have never seen this recipe.

Are you one of those rude people on the Weight Watchers general daily thread board. You sound like some of them.

Reviewed on Jul. 17, 2009 by jgfan

I always use cake flour when I make angel food cake.

redram37

Help please. Is there a substitute for all-purpose flour?

Reviewed on Jul. 17, 2009 by redram37

Help please. Is there a substitute for all-purpose flour?

Reviewed on Jul. 17, 2009 by Lea Glewwe

Reviewed on Jul. 17, 2009 by lilgrannymac

Reviewed on Jul. 17, 2009 by lilgrannymac

the other post was for all comments sorry

Reviewed on Jul. 17, 2009 by lilgrannymac

skygirl you are just rude

Reviewed on Jul. 17, 2009 by lilgrannymac

it gives the measurements for both sugars and the instructions are very clear, you just need to take your time and READ them.

Reviewed on Jul. 16, 2009 by Rasberry

Well phrased.

Reviewed on Jul. 16, 2009 by randt

In reply to Skygirl - I came to Canada from another country and had never heard of Angel Food Cake until I came here (39 years ago). One shouldn't assume things. It makes an ass out of u and me!! I am now teaching my grandchildren how to make it. It is a favorite of ours with fruit.

Reviewed on Jul. 16, 2009 by gailsweeney

Re: Heavenly Angel Food Cake

Not under a rock here...haven't seen this recipe..chill Skygirl.

gailsweeney

Reviewed on Jul. 16, 2009 by gaildooley

 Well, I don't live under a rock as SkyeGirl thinks some of us have nor have I seen this delicious recipe. Let's be polite and not hurtful. 

Reviewed on Jul. 16, 2009 by KSTOTTS

Skyegirl Wow are you rude, having a bad day don't take it out on others!!!!

Reviewed on Jul. 16, 2009 by meturner.laramie

This is undoubtedly the best Angel Food Cake Recipe ever created! I love it and my family loves it. I've had this exact recipe for 44 years. It came in my first Better Homes and Gardens Cookbook but was deleted in future publications. It's the only one I ever make. If you live above 6600 ft. elevation, you need to be sure to add a bit more flour to it. I've not had as good of luck at my present 7200 ft. elevation as I used to when we lived at 6600 ft., but still work at making it successful. It always gets eaten!

Reviewed on Jul. 16, 2009 by lmb1972

Gee

Reviewed on Jul. 16, 2009 by beatricep

Can a sugar substitute like Splenda be substituted for regular sugar?

bea

Reviewed on Jul. 16, 2009 by maydaybison

I meant the nutritional sugar content.....

Reviewed on Jul. 16, 2009 by maydaybison

This recipe didn't give the sugar content.....

Reviewed on Jul. 16, 2009 by murphsandy

It says to combine the "confectioners" sugar and flour together, not the 1 cup of regular sugar. You have to carefully read the directions before making snap judgements and possibly ruining your angel food cake.

Reviewed on Jul. 16, 2009 by uulator1

Thank you for posting this! My grandmother and my mother both made angelfood cakes "from scratch"...there is no comparison to the boxed mixes! I did not have their recipes so I am very happy to have found one that sounds nearly identical! Thanks again!

Reviewed on Jul. 16, 2009 by eward1023

Please clarify the sugar. A little confusing.

eward1023@yahoo.com

Reviewed on Jul. 16, 2009 by wonderbeagle

Thanks for listing a classic, low fat recipe that new cooks and those who are making healthy changes may need for their recipe collections. 

Reviewed on Jul. 16, 2009 by mommyhox@hotmail.com

Silly luckycharm. Read it again. You combine the CONFECTIONERS sugar with the flour and the later addition is regular sugar and then fold in the confectioners sugar and flour mixture.

Reviewed on Jul. 16, 2009 by csschmidt

Can splenda be used for all or part of the sugar to make it diabetic friendly?

Reviewed on Jul. 16, 2009 by woobie47

Skyegirl - Ever think younger people have never seen this recipe????  Anyway.........a good recipe can ALWAYS be repeated! 

Reviewed on Jul. 16, 2009 by luckycharm6413

How can you combine the sugar and the flour in the first step and then say to add them separately later on? Which is it? It can't be both!

Reviewed on Jul. 16, 2009 by pattio777

Great recipe, but how do you get that with less sugar??

Reviewed on Jul. 16, 2009 by SkyeGirl

Have you been living under a rock for the past 100 years? This cake recipe has been a staple in ALL kitchens forever.