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Angel Food Cake

Eggs are easier to separate when they are cold. Carefully crack the egg and, holding it over a bowl, pass the yolk back and forth between the shell halves and let the whites fall into the bowl. Drop the yolk into a separate bowl, then transfer the whites to a third bowl. Separate each additional egg over an empty bowl, for if any speck of yolk gets into the whites, the whites will not whip up properly. If a yolk breaks, start fresh with another egg. Let the separated egg whites come to room temperature before using them in the batter.
Average Customer Rating:
2 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Angel Food Cake
Review 1 for Angel Food Cake
2 out of 5
2 out of 5
October 8, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
1of 1found this review helpful.
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Hated it, it was the only bad WS recipe here
October 8, 2013
I did this exactly as said and it came out horrid. I was hard to make and I overmixed a little but it came out smelling like flour and did not rise at all. It was flat but tasted ok. But next day it became a rock.
Cons: Complicated, Texture, Taste, Appearance