Angel Food Cake

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This is the absolute best Angel Food cake I have EVER had!!!!

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Made this angel food cake and if you follow the steps exactly-you will achieve the hight and consistancy we know as angel food cake! I added lemon extract and cayene pepper for use in a banana trifle.

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For those that had problems with their cake rising - please note that the directions state UN-GREASED pan! If you grease the pan the batter isn't able to use the sides of the pan to climb up or rise as much as it could if left ungreased.

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Thanks to the reviewer who posted that the bake time specified in this recipe was probably not enough, I know why my cake failed miserably. It did not rise much, and literally half of the cake stuck to the pan and was wet, after 35 minutes in a convection oven. The half that did cook tasted wonderful! Living in a backwards area, I could not find cake flour, and also substituted, but I will be trying this recipe again once I get my hands on the proper flour, and this time I will cook it much longer, and I will leave the mixture in the mixer and incorporate the flour that way, rather than trying to fold it in by hand (I know the dangers of not folding gently. I also found the instructions poorly written and vague (to a beginner baker, which fans know would not be so if Alton had written this himself!

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I believe the problem some of you had with the cake fall out of the pan was due to it being underbaked. I had the same problem and I should have known better. When I saw the 35 min. bake time I knew that wouldn't be enough. Other recipes I've done for angel food were closer to an hour. I would recommend going by sight on that...the cracks in the top should look dry. As for the flavor, it was a decent basic angel food cake. I can't say it was anything to rave about, but then I was never that big a fan to begin with.

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Just made this today as a tester (my very first homemade angel food cake. I am giving it 5 stars because it does taste really good! I didn't have cake flour so I made my own using a substitution I found online. I baked it in a silicone bundt pan and it turned out great! Only problem is that it didn't rise as I'd have liked it to, but I'm thinking this is because of the cake flour thing? I carefully separated my eggs, spun my sugar, sifted everything, washed all bowls before using them, and of course used an ungreased pan. Much better than a store bought boxed mixed, even if it is a little dense! I used 1/2 tsp. pure vanilla extract, and 1/2 tsp. pure almond extract. I am thinking 1/2 tsp. lemon extract 1/2 tsp. vanilla extract would also be very good in this cake. Don't be afraid of the silicone bundt pan, it turns out beautifully!

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Can I just say thank you BOTH to Alton Brown for such a great recipe, and to all the reviewers who previously posted advice and tips for making this cake?
I made it this past weekend. I used farmer's market fresh eggs and let them get to room temperature, put the oven rack 2nd from the bottom, and it came out fantastic! It got rave reviews from friends and I think I have found my new favorite summer dessert.
I agree with some of the past reviewers that 1 3/4 of the sugar might be a little too much, I knocked off just a little bit (1/8 c. and thought it was sweet enough, especially when it got dusted with powdered sugar at the end.
Thanks again!

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I have used this recipe many times. I do not even consider looking at other angel food cake recipes. When I make homemade custard ice cream I use my egg whites to make this cake.

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Fabulous! I've been making this recipe for years. It turns out great every time. It's great with orange extract or vanilla extract. A family favorite for sure.

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Absolutely loved this recipe! One of my favorite desserts with strawberries and whipped cream!