Lemon Angel Food Cake

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Recipe seems to be very good, however, every time I have tried to make an angel food cake when I inverted the pan the cake fell out in a couple of minutes. I checked for doneness as suggested in the recipe and did not grease the pan and it was not a nonstick pan. Cake tasted good but was certainly not the correct texture. Help!

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I am a HUGE fan of everything Ina Garten makes! I am trying to eat healthier and this was the perfect dessert to bring over to a friend's house! I also made a fresh berry compote which was the perfect compliment to the end of a perfect meal! This will be a keeper and I will take this to many a dinner with confidence!

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Being Australian i had no idea what angel food tasted like although i had heard of it before, but i needed a recipe for a friend who has a specific diet due to health reasons, meaning no dairy or saturated fats (with egg whites obviously being ok!, so thought i'd try this out and now i absolutely adore it! I followed the instructions exactly and it turned out very moist, i tried another recipe once and found it a bit dry (overcooked?. You may have to tweak the cooking times to get it just right for your oven. You can use the left over egg yolks for ice-cream or other recipes, freezing egg yolks is fine too! The only warning i have is to try and make this for a party or for an event, if it hangs around the house you may well eat the whole cake yourself in one day.....

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This is amazingly good! Due to health issues I can't eat fatty desserts and I thought I had to give up everything with any flavor. But this cake is so light and just tastes wonderful, and very low calories and no fat. How great is that! Served it with fresh berries. Thanks Ina.

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I made this cake for the 1st time and every1 loved it . Its was moist and delightful :

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Ive made this twice now and both times it came out perfect; it was my first time making an angel food cake but it was so easy, I dont add the lemon and instead add a homemade whipped cream topping (1.5 cups heavy whipping cream, 1/3 cup powdered sugar and one teaspoon vanilla, whip with hand held mixer until light and fluffy and cover entire cake, not just top, and put cut up strawberries on top. really easy and really good!

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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!