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:
4 out of 5
4
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Angel Food Cake
Review 1 for Angel Food Cake
2 out of 5
2 out of 5
Ayami
,Orlando
,Fl
October 8, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
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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
Review 2 for Angel Food Cake
5 out of 5
5 out of 5
FoodieMTL
Montreal, Canada
April 20, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Deliciously light and finely textured.
April 20, 2011
This cake is deliciously light and relatively simple to make. I used purchased egg white from my local grocer rather than separating the eggs on my own and they whipped up just as well. Overall, there is nothing disappointing about this recipe.
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KathrynMarie
Danville, CA
Posted April 22, 2012
Great Tip
I've been baking for years and would have never thought to just buy those egg whites. Sometimes the most simple, we make too difficult. One of my least favorite things is separating those darn eggs.Tks for the tip.
0points
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Review 3 for Angel Food Cake
5 out of 5
5 out of 5
1pastrygirl
Thousand Oaks, CA
May 14, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Very Easy to Make
May 14, 2010
This is a great recipe for someone that is
watching their fat intake. It is make only
with egg whites, no yolks, no butter.
It is perfect for serving with fresh fruit and
whipped cream for a summer get together.
It really is not hard to make, and is really good!