Angel Food Cake

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You haven't had angel food cake if you've only had it from the grocery bakery or made from a box! I used Amaretto extract and served it with fresh strawberries...delicious!

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This recipe made a perfect angel food cake. It was a million times better than the ones from the supermarket bakery, light and fluffy and not rubbery at all. It also came together surprisingly easily. I didn't grind the sugar because I don't have a food processor, but it still turned out great. I served the cake with Alton's lemon curd. Yummy.

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I made creme brulee a few days ago and was at a loss for what to use the egg yolks for until I came across this recipe that coincidently called for 12 eggs, the exact amount I had from the brulee- it was a match made in heaven. : I'm a novice baker so I was a bit daunted by this recipe, but it turned out perfectly.

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My wife's favorite cake is Angel Food. Well, this cake is outa' sight. Light, flavorful and tasty. Try it!

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Comes out wonderful everytime, very soft and moist! I think the orange extract a great flavor for this cake, just do not go over board with it, keep it to 1 teaspoon (or just shy and no more.

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I have made this recipe at least 12-15 times, it is requested when we have family gatherings. I folded pineapple and cherries to the batter and it was FANTASTIC. Thank you Alton for making this great fat-free cake so simple.

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Love it

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I had no problems with the recipe, and I was working with a crummy hand mixer, a sorry excuse for a sifter and AP flour. I made these into cupcakes, not using liners in the pan and just filling up each cup in the pan to the top. After they got golden brown in the oven, I took them out, inverted the whole cupcake pan and waited for them to cool. They stayed very light and fluffy with sticky golden brown tops after they were cooled and out of the pan. They're so easy to eat and had such a nice flavor, I stacked two cupcakes on top of one another with frosting, then added more frosting on top! I'm going to try this again with whipped cream and strawberries in the middle next time.

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This was my first angel food cake attempt. The 35 minutes is just the baking time; prep time, including the egg separating, and the sifting and beating and folding in, takes about 2 hours so don't be fooled that this is a quick or easy recipe.

That said, it is FABULOUS! I don't have a spring-form pan anymore, apparently, so I used a bundt cake pan. I used the comment suggestion to turn regular flour into cake flour by decreasing the amount by 2 tbps and adding 2 tbsp corn starch and that worked great.

Following the directions precisely and sifting the flour/sugar into the beaten egg whites/sugar worked. You must fold the flour in more than you think or you end up with lumps in the batter once it's in the pan (which I merely folded in with a small spatula.

It turned out perfectly and I am very, very pleased! The birthday girl was so touched that I made it from scratch for her.

Once again Alton Brown comes through!

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I have made this twice now, and both times it has come out perfectly. I don't buy cake flour, so I just take out 2 tablespoons of all purpose flour and replace it with 2 tablespoons of cornstarch. Works wonderfully!