Angel Food Cake

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Excellent!

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I wouldn't have made angel food cake from scratch minus having a few dozen farm fresh eggs hanging out in my frig with nothing else to do - but what a treat! This cake was super fast and easy (didn't even need to grease the pan!. Added almond extract to the orange because I'm a fan of almond -- yum. Served this with fresh whipped cream and homemade freezer strawberry jam from last summer. Delightful!

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My boyfriend, the chef of the family, loves angel food but has always insisted that it's too much trouble to make from scratch, and that a mix is just as good. AF made from a mix is so sweet it makes my teeth hurt. So when I saw Alton's recipe and all those 5 star reviews, I made it for his birthday today. He said it was the best angel food cake he's ever had. Same here! And easy, no less.

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This was my first attempt at an angel food cake that wasn't from a mix. The recipe couldn't have been more easy or more delicious. It was light with just the right amount of sweet. I used vanilla instead of orange flavoring, but I bet the orange is delicious (or lemon... or almond.... After making this recipe, I won't be going back to the boxed mix again. Thanks, Alton!

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dear Alton! I dont know what planet you come from, but you rock! You are part scientist, part theologian and part plain good Southern cook. Thanks to you my love, I look like a genius when I cook. your Angel food cake is is one of many I will be serving tomorrow on Christmas Eve. Itis hubbys bday and he will be pleased!!!!!!!

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Had great success with this recipe! First time making an angel food cake. Was too lazy to blend the sugar, but found the texture to be fine anyway. I used a kitchen aid mixer from start to finish, first setting it to around 2 to make sure everything was incorporated and then higher around 6 or 7, stopping occasionally to see if the peaks were holding. I used almond extract which was good - def want to try it with orange extract or lemon next time! For cooling - my tubepan had 3 "feet" so I just flipped it over on that - but next time I will use a wine bottle. I think it would have held the cake better since I noticed the bottom detachable part of my tube pan was 1-2 cm separated from the rest of the pan while flipped, compressing the cake a little. Baked at 350 degrees, convection for slightly over 34 min since I noticed it had slightly deflated and looked darker. Slightly too sweet for me, but everyone else thought it was perfect. Will make again!

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I watched the video first then did exactly what he did and the result was amazing! my family and I loved the cake. It was light and the flavor was delicious. I don't like to deal with egg whites but this recipe changed my mind. oh, i also used vanilla extract instead of orange cause i didn't have orange xtract. still, it was delicious and will surely make this recipe again.

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It came out perfectly the first time! I'll never use another recipe for angel food cake.

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I've never made angel food cake before so I read through the reviews of this recipe along with some others I found. I was a little concerned over some saying this came out like a hot mess - literally. I know from previous experience that if you don't follow certain recipes to the letter, they fail miserably so I gave this one the benefit of the doubt and am SO GLAD! It came out moist, flavorful and the best part is, I got 2 cakes out of the batter! I used a silicone bundt cake form supported under a cookie sheet. Also, I did NOT grind the sugar in the blender - I just used it straight from the bag, used a wire wisk to "sift" the cake flour, sugar and salt together and after the initial wisking of the egg whites, I used my kitchenaid mixer with the wisk attachment set on 7 and it did a great job!

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This is the best angel food cake recipe I've ever prepared, and is now the official angel food cake recipe for our restaurant! Very light, very airy, excellent taste, and excellent consistency. This recipe will come out perfect if you just follow the directions exactly....for all of these people who are claiming that it just collapses right out of the pan when they turn it over, they're probably making at least one of the following mistakes: Not waiting until the eggs are at room temperature or a little warmer, or not getting their egg mixture all the way to medium peaks. These can both cause the cake to collapse. If it's too dense, you've probably folded the flour in too roughly. Be gentle and baby it! The more air still in the eggs, the fluffier the final product will be. Grinding the sugar in a food processor isn't strictly necessary, but it will take a bit of the graininess out of the cake, making it fluffier.