Angel Food Cake

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Amazingly good.

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To anyone who is having their cake fall after taking it out of the oven, make sure to let it cool upside down! This is a must. If your angel food cake pan does not have feet on the rim to hold it up, put the pan over a glass bottle (full is best, so it has weight like a small ketchup bottle, with the top of the bottle through the hole in the center of the pan. Your cake should cool and maintain its height!

This cake is wonderful and has a very nice texture, much better than store bought! Try making with various extracts for a delicious variation!

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Can someone please give me some pointers? My cake fell as soon as it came out of the pan, tasted super eggy and was very very sweet. I followed the recipe to a t (or so I thought Any pointers?

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Going off the main reviews, I figured this would be a very airy, light cake. It took FOREVER to get it to "medium peaks." .......The finished product looked amazing. It rose very well in the pan in the oven, and fell moments before taking it out of the oven. The taste, to me, is all eggs. The consistency is of an angel food cake, feels, tastes. But it is definitely missing something, or there are too many eggs in the recipe. It really sucked because I was excited to start getting rid of all of my home-laid eggs.

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My first time making an angel food cake. It was delicious! Fluffy, and very light in its sweetness. I followed the recipe from his book (not this site, weighing out the flour and sugar and using the food processor to break down the sugar and flour. I did not use a sifter to put the flour/sugar mix into the egg whites, but I guess that doesn't make a difference because the texture was perfect. Next time, I would use my stand mixer because the "should be medium peaks in 3 minutes" was incorrect...it took at least 15 minutes and I was stopping to check frequently; my arms/hands became tired holding the hand mixer. I did let the egg whites come to room temperature, so I don't think this was the issue. I served this as Easter dessert for my "in-laws" with homemade whipped cream and sliced fresh strawberries (with a bit of sugar. YUMMY! GOOD EATS!

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Wonderful recipe as long as you follow the directions EXACTLY and do what Alton does in the video (the video really really helps. The only part of the directions I didn't follow was the time I baked it... I teach home ec and I had to make this cake three times today! The first time I used carton egg whites and I baked it for 35 minutes. When I went to invert it, it flopped out of the pan! The next two cakes I made I used real egg whites (I used the egg yolks for a wonderful ice cream recipe for my other classes! and I cooked them for 40 minutes instead of 35. They turned out BEAUTIFULLY!!! I also cooled the last two inverted onto a glass bottle (like you would a chiffon cake. The cake comes out best if you let it cool like this for two hours... At least mine did. Good luck everyone! And thanks Alton, you're the best!!!

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This was the best angel cake I have ever made in my 50+ years. I used vanilla extract instead of orange flavorings and it was excellent. Like other reviewers, I questioned the addition of water to the egg whites. But I added it anyway, and the cake came out fine. I served it with fresh whipped cream, flavored with creme de menthe for St. Patrick's day.

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Delicious! I need a better oven but, other than that, it was terrific! The cake was absolutely marvelous! moist and melt in your mouth! The foam was a mile high and careful folding allowed the batter to come together with a minimal loss of air. my biggest problem was that the finished cake had risin SO high, the feet of my cake pan weren't high enough and when I hung the cake, it still touched the surface of the counter! That made the cake deflate, slightly! I'll not use quite all of the batter in the pan, next time, I'll use part of it for a smaller side cake.

Still, it was wonderful and I WILL make it again!

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Simple to make. Excellent flavor. Exactly what an angel cake should be. No reason to look for another recipe. This is it

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My cousin made this for my family's Christmas Eve dinner. It was absolutely one of the best cakes I've ever had! It doesn't really fill you up though, which can be a bit dangerous because you will always come back for more of it. The orange flavor is really delicious and the cake is so light and fluffy it's like you are eating a cloud. I hope to try making it myself soon. UPDATE: I made this myself and I will never look for another angel food cake recipe ever again. I didn't grind up the sugar and only sifted the dry ingredients once. Plus I added one more teaspoon of the orange extract because I love orange extract. I definitely do not recommend this recipe because you will me as addicted to it as me and make this over and over again. It's so good that I could probably eat the whole thing myself.