Lemon Angel Food Cake

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Unlike my experience with Alton Brown's angel food cake, this once came out well and my egg whites whipped amazingly w/o the water (that AB calls for in his recipe. However, I overbaked the cake when I left it in the maximum time, whereas AB's cake needed
more time. :(:( that made me a sad Manda. And it went from not springing back and being slightly undercooked to over-cooked in like 1.5 mins time. AB's cake had better flavor, but seemed too sweet. Ina's was not overly sweet- perfect for berry sauces & whipped cream. Hubby said it needed to be sweeter- maybe that's cuz I didn't put all the sugar recipe called for into it :-/ Lesson learned- don't tweak a new recipe based on old ones you've made!!

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I wanted something light to serve for Easter dinner and this was perfect! Not hard to make and 100 times better than a store bought Angel Food Cake. I served it with pureed strawberries and whipped cream and everyone raved over it. Once again Ina's dessert was a huge hit!

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GREAT! Never made an angel food cake before, but I am not a novice baker. This was VERY simple. I didn't (and refuse to buy have super fine sugar, but after 1-2 minutes in a food processor, regular sugar is perfect. The kitchen aid really does all of the work for you...just the folding takes a little time. I found 40 minutes was perfect...the cake came out light, airy, and melt-in-your-mouth. SO great!

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This was so fluffy! It was light and airy, and I had a lot of fun making it. However, this cake was really sweet, so instead of 2 cups of sugar, next time I will use one cup of sugar. Highly recommended!

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Delicious

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Totally worth the multiple sifting steps. This cake literally melts in your mouth. I served it with macerated strawberries and blueberries using a packet of sweetener per my husband's and my serving. I did not find baker's sugar in my grocery store, but used my food processor to process regular sugar to a consistency of fine beach sand. I followed the recipe to the letter, and was very pleased with the results. I would serve this to company any day! and yes - you do not grease the cake pan. Trust the recipe - outstanding results!

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This is THE BEST angel food cake I have ever tasted. I followed the recipe and it came out PERFECT. Using superfine granulated sugar made a big difference in the taste.

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This cake was SO delicious! I am trying to make a new recipe each weekend and the other day I tried this one. It was great b/c I had all the ingredients already. This cake is pretty inexpensive to make, as long as the eggs are on sale. I didn't have access to superfine sugar, but just used Ina's tip of putting granulated sugar in a food processor to make it fine. The cake was absolutely perfect, fluffy and had a little crunch on the outside! It was like eating a cloud with a sprinkle of lemon flavoring. I do tend to do a little bit less of the zest as Ina does, has I've found that too be a little to much sometimes, but I think this cake is better with lemon zest than just plain vanilla. I plan to make it for Mother's Day and serve with fresh whipped cream and strawberries! : Definitely try this out!

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I have NEVER had an angel food cake come out right - until now. I followed Ina's recipe to a 't' and I had also seen the episode where she made this. She emphasized the importance of making sure the egg whites are at room temperature (I left mine on the counter for about 5 hours, to use superfine sugar, to sift the flour, to sprinkle the sugar into the egg white mixture instead of just dumping it all in and to carefully fold the flour mixture into the egg whites. I heeded every bit of her advice and my cake came out absolutely perfect!! No more store-bought cakes for me. Thanks, Ina!!!

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This cake was very easy and came out so tasty! THe only problem I found is that it was pretty chewy rather than fluffy. I probably either over-mixed the whites or baked it a couple extra minutes. But even still, it was delicious!