Comments on: Angel Food Cake

By: MaryAnn

MaryAnn — Tue, 12 Mar 2024 15:44:00 +0000

Love angel food cake – always have. Mom always made it from a box (which is just fine with me and how I usually make it!) – but I wanted to try homemade. I never have cake flour on hand, so having an option with all purpose flour made an easy choice for what recipe to try. It was perfect! Thanks!

By: Sam

Sam — Sat, 17 Feb 2024 18:39:38 +0000

In reply to Brandi.

Thank you so much, Brandi! I’m glad you enjoyed it. 🙂

By: Brandi

Brandi — Fri, 16 Feb 2024 17:26:15 +0000

I made this today for my Husband’s Birthday! It came out amazing Sam! Once again your recipes never fail me. You are my favorite YouTube Baker! I love everything!

By: kim

kim — Wed, 24 Jan 2024 20:33:28 +0000

In reply to Elisabeth.

The first angel food cake from scratch recipe that has worked for me! thanks for sharing, Sam. As for the leftover yolks, my dogs and cats love them raw or cooked!

By: Mary

Mary — Sun, 31 Dec 2023 20:44:14 +0000

My angel food cake turned out perfectly. Better than my mom’s!!!

By: Cate

Cate — Mon, 18 Dec 2023 13:14:56 +0000

In reply to Sam.

Indeed, it is likely something I did — or didn’t do — rather than the fault of your recipe, which I appreciate. I did, at least, have the gratifying experience of using my (relatively) inexpensive new stand mixer, which whipped those egg whites into spectacular volume, nearly filling the 6.3 quart bowl! And the cake does taste good. So, it wasn’t an entirely failed experiment. Thanks for sharing this recipe and technique with us.

By: Sam

Sam — Mon, 18 Dec 2023 02:25:32 +0000

In reply to Cate.

I’m so sorry to hear this, Cate! Unfortunately I don’t have much experience with high altitude baking. 🙁 I’m glad you still enjoyed the flavor though. If it’s not the altitude causing the issue, it could have potentially been underbaked. 🙁

By: Cate

Cate — Sun, 17 Dec 2023 17:40:48 +0000

Well, crap. I got terrific volume on the egg whites and this appeared to be going very well, until I tested for doneness, removed from oven and inverted. The cake fell out of the pan, off the false bottom and crumpled. I live at 6,000 feet, which could be a factor, but don’t know how to adjust this specialized a cake for altitude and don’t want to risk another failure trying. (It does taste good, regardless, but is too sad looking to offer anyone else; I hardly need to eat a whole cake myself.)

By: Carols

Carols — Tue, 05 Dec 2023 21:54:47 +0000

This is a perfect recipe! I have been using it since 2019, it has came out perfectly except when I overbaked it! (Of course, my fault). This most recent time Nov 2023, I let it cool overnight with a tea towel draped over the upside down pan, it sat for about 20 hours after making it and it was still wonderful! I would 100% recommend this recipe. One thing I have done every single time: I have washed everything and wiped it down with vinegar really well to make sure there’s no oil residue on anything, I think that’s so helpful to make this cake successfully! All of Sam’s tips are SO helpful and I’m so thankful for the time she spent coming up with this well written recipe!

By: Sam

Sam — Sun, 26 Nov 2023 02:21:37 +0000

In reply to Elisabeth.

Hi Elisabeth! I actually have a section in the post of recipes you can use the egg yolks in. If you don’t want to use them in another recipe I would just toss them in the trash. 🙂

By: Elisabeth

Elisabeth — Sat, 25 Nov 2023 15:41:48 +0000

Angel Cake is brilliant,especially a cake with all egg whites only. Love it, B U T as a GERD sufferer big time, one rule is no egg yolks in anything !
So its no use storing the yolks away in freezer. So what the heck do I do with them ? ? ?

By: Jenny J

Jenny J — Sun, 30 Jul 2023 21:18:29 +0000

This was my first time ever making an Angel food cake. I absolutely love them but my meringue usually falls so I figured this one too. Also I’m on disability and most require cake flour, stand mixer, even a food processor. I found yours and thought I’d try it not expecting much but it came out WONDERFUL! IT WAS SO LIGHT AMD FLUFFY AND IT TASTED AMAZING! I will never buy a store bought one again

By: Sam

Sam — Mon, 01 May 2023 01:23:53 +0000

In reply to Nancy Hertel.

You’re very welcome, Nancy! I’m glad you enjoyed it! 🙂

By: Nancy Hertel

Nancy Hertel — Sat, 29 Apr 2023 18:17:31 +0000

Thank you, Sam, for such great directions and hints. I made it this morning using my not often used Kitchen Aid mixer. I took it out of the closet, cleaned the dust off and made sure the bowl was clean. It was a sight to behold as it whipped up the whites. The cake came out as it should. I’m excited as this was my first Angel Food cake. My new daughter-in-law requested one for her birthday. So thanks to your recipe, I am able to comply. I will be making strawberry sauce for it, she also requested that. It was an absolute delightful experience making this with the stand mixer. Cannot imagine what it would be like to use a hand held mixer. Thank you again.
Sincerely, Nancy

By: Kelley

Kelley — Sat, 25 Mar 2023 05:03:38 +0000

In reply to Karen Morrison.

Flavor was out of this world! However I did not beat the eggs whites enough! I will know next time! But the cake was gone within minutes after cooling!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 02 Feb 2023 14:30:48 +0000

In reply to Naomi.

Hi Naomi! We’re not familiar with sugar substitutes, so we can’t say how this would go. If you try it, please let us know!

By: Naomi

Naomi — Wed, 01 Feb 2023 22:31:18 +0000

Hi, I’m diabetic can something like Splenda be used instead of sugar?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 07 Dec 2022 13:29:38 +0000

In reply to Jordan.

We appreciate your review, Jordan! Thanks so much for trying our recipe 🙂

By: Jordan

Jordan — Wed, 07 Dec 2022 01:54:06 +0000

In reply to Emily @ Sugar Spun Run.

Absolutely delicious! This was my second Angel food cake from scratch and this recipe is what I will use from now on. Thank you!!

By: m

Wed, 16 Nov 2022 23:34:07 +0000

In reply to Sandi.

I actually forgot the cream of tartar the first time, but my egg whites were completely room temperature and they beat very well. The second time, I followed the recipe steps and it worked well, too. I think the reason why this recipe works so well is the two different types of sugars and how the recipe explains why you incorporate the ingredients. I actually have this page as a shortcut on my phone: it has never failed me!

By: dulcenulla

dulcenulla — Sat, 30 Jul 2022 15:00:19 +0000

In reply to ZSaff.

The reason you do not grease angel food pans is the batter has to climb the walls to be light and fluffy. If you grease the pan, it falls back down on itself and becomes very dense. Just turn your pan upside until it cools, run a knife around the edge, and it will come out.

By: ZSaff

ZSaff — Sun, 10 Jul 2022 05:26:15 +0000

Amazing fluffy perfect flavors.

Only thing is for sure GREASE YOUR PAN. The got super stuck and we had to eat as crumbles. Was still ono

By: Cheryl Robbie

Cheryl Robbie — Mon, 20 Jun 2022 10:10:50 +0000

This Angel Food Cake was perfect. I served it on Father’s Day and my husband appreciated the extra effort, although it wasn’t that hard. It was so light and fluffy. I also liked the addition of the almond extract. Delicious!

By: Sam

Sam — Sun, 19 Jun 2022 18:53:21 +0000

In reply to Maria.

Hi Maria! I have not experimented with it so I can’t say exactly how to do it, but it is something that is on my list to experiment with. It’s a great idea! 🙂

By: Maria

Maria — Sun, 19 Jun 2022 16:08:24 +0000

I’ve made this before and its great ! Is there a way to make it chocolate? I tried a chocolate from another site and it wasn’t so good 🙁