Angel Food Cake

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Awesome Awesome Awesome! Always made this from a box, but never again! So easy and quick, and I always have the ingredients on hand, this is a great go-to, crowd pleaser. Alton is Awesome!!!

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Great recipe! I used lemon extract instead of orange, as that is all I had. It really popped with the strawberries and whipped cream! I used home grown eggs (XXL and it did take about 15 minutes of beating on Medium for the peaks to form, so be patient. I used a 2 piece aluminum angel food cake pan, left it upside down for about 4 hours, and then ran a knife around the outside and bottom to loosen. I baked the cake for about 40-45 min, until my wooden skewer came out dry. Will use again!! Thanks, Alton!

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ok. lots of work. soggy and dense.too sweet.

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Just made this for the first time today, and it's amazing! Super easy, and watching the video helps if you're not sure about the peaks. I did not put the sugar in the food processor and it baked up fine, and there are no problems! I did bake it for an extra 5-6 min more than what was called for, but it did not deflate or anything. I will absolutely be making this again!!! Alton's recipes always turn out great!

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Just like other reviewers said, this cake is tasty. I tried my best to follow the recipe to a T, but during the final 5 minutes of baking it deflated while still in the oven... and my oven thermometer was still reading 350 degrees. Skewer came out clean after 35 minutes, so I took the cake out. BIG MISTAKE... DO BAKE FOR LONGER THAN 35 MINUTES!!!

The cake sunk and shrunk into less than HALF it's size... and it was looking so beautiful.. it had risen to the rim of the cake pan!! Sigh.... at least it still tastes good. I'm putting it back into the oven because the bottom was a tad bit damp. Crossing fingers it will help a bit. Oh well, like I said, at least it tastes amazing with the berry culee I made and fresh whipped cream, YUMMMMM!!!!! ::

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I decided to try a different angel food cake recipe, so I made this one today, and was very disappointed in the result. It rose, but when I turned it out of the pan after it cooled, it fell and was a wet, soggy mess.
I followed the recipe exactly, made sure everything was room temp, no grease on anything, etc.
I also had to bake it longer than 35 minutes.
I believe it was the 1/3 cup water that turned it into the dissapointing mess I had. I had never seen an angel food cake recipe with water in it, and don't think it is necessary.

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This cake turned out very light and airy. I didn't have orange extract in my cupboard, but will try the next time. I used good vanilla extract and it was heavenly. My only discouragement was that it did not come out of the pan easily even after an hour cool time. Like measkinny_1, I used carton egg whites, which whipped nicely. Everything else was per Alton's recipe and video specs. Added fresh whipped cream, blueberries and fresh caramel sauce. This will be my elegant, light go to dessert from now on.

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This is a beautiful cake; light, airy, and delicious! I used almond extract and it was amazing. This was my first angel food cake and I wasn't sure about about how it would turn out, I took my time to be extra gentle when folding the flour into the whites. I also cheated and used a carton of egg whites, and my stand mixer to beat them. Can't wait to make it again.

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Baked this twice in last 2 weeks--heavenly!!! Like eating a sweetened cloud--- Used fine microplane and added approx 1 tbsp of orange rind to the cake during the early hand-whisk stage of egg whites--adds an additional fresh flavor to the cake. Served dessert with freshly chunk-mashed strawberries covered with lemon flavored greek non-fat yogurt that I added non-fat topping to-whipped in. An impresive low-fat, big-tasting dessert...

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Amazing! I made this with Alton's lemon curd recipe and it was divine!