Italian Angel Food Cake

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Made this recipe yesterday after seeing Scott on "The Best Thing I Ever Made" and it was wonderful. My husband said it's the best he's ever had. I agree about maybe leaving it in the oven for 3 to 5 minutes longer than the recipe says, but other than that, it was not too difficult to make. I know this will fast become a family favorite.

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This was the best angel food cake I’ve ever made. Medium peaks are critical...so if you don’t know what that is (like I did not look it up before you start. It turned out perfect and was delicious!

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I'll give this recipe 3 stars, but I should probably give myself one star. Not sure where I went wrong, but my cake smelled and tasted really eggy. I used fresh eggs with a late sell by date. I'll try again since I still have more levener.

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So my first attempt at this, I totally broke the cardinal rule of baking an angel food cake. I opened the door before the time was complete, and the cake fell. My second attempt, was a success! I served it at a family gathering and everyone loved it. It was so light and moist and fluffy. I think I would maybe keep in oven for 5 - 10 minutes longer than the directions. Otherwise was great!

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Searched out the Italian flavored leavening; found it and baked this cake this afternoon. What a disaster. I think the 1/3 cup room temperature water is a mistake... Try another recipe! This one does not succeed. I'm not a novice baker. My husband cried because he was looking forward to his favorite (almost healthy treat. Love to hear from others and/or the test kitchen.