Angel Food Cake

From: **Tinkerbell**

On Apr 20, 2009

This cake's flavor is good but it will not rise enough to create the light, airy texture we look for in an angel food cake. I prepared & baked this cake as directed but it's very clear that the oven temperature called for (225°) is much too low. The lowest I've ever baked angel food is 325°. After an hour the cake had only risen about 3/4 of an inch and it was still mostly white with only a slight hint of browning starting to occur. I turned up the oven temp to 350° without removing the cake & baked it another 10 minutes or so. The almond flavoring is much better than the usual vanilla & we'll continue to use that in the future, with another recipe. For anyone else who may try this recipe, I would recommend using an oven temp of 325°. This may just be a typo in the recipe, but since another reviewer quite obviously had the desired outcome, I can't say for sure. I made this cake to serve with a cookathon tag for Blackberry-Raspberry Sauce.

From: Everything Sweet

On Mar 4, 2008

I cut this recipe in half so it didn't fill the pan. It tasted ok, but was sticky and heavy. Not quite sure what I did wrong. I had a little trouble getting it out of the pan.

From: LAURIE

On Mar 26, 2003

Steph, great cake, loved the almond and I did add 2 tsp. Used the leftover yolks in a breakfast casserole. The cake is great plain, but I did make a lemony glaze for it. Super! Next time I will try a chocolate one.