A super-light and delicious sponge cake, which is a cinch to make. Enjoy as is or decorate with whipped cream or your favourite icing.
This recipe works great at 1,600m (5,280 feet). If you live higher than that, consider using less sugar, more flour and a higher baking temperature will strengthen the cell structure of the cake.
I also live in a high altitude area, one hour north of Denver. Baking desserts is sometimes precarious. Thanks for this exceptional recipe for Angel Food Cake. The directions were easy to follow. I was surprised how quicky the batter came together. The only little change I made was using 1/2 teaspoon almond extract rather than the lemon. Lo and behold this cake was moist, flavorful, and much more substantial than boxed or store bought Angel Food. I cooked up a cup of frozen raspberries, 1/2 cup sugar, and a tablespoon of cornstarch making a sauce to pour over the cake. My family loved it. This should do well in lower altitudes if the egg whites are whipped longer, and 1/4 cup less flour is used. This was my first attempt at home made Angel Food, and it turned out great! - 14 Jun 2006 (Review from Allrecipes US | Canada)
I forgot to mention that it is VERY helpful to line the bottom of your pan with parchment paper or waxed paper. I usually fold the paper in half, then in half again... and then cut it to look like a slice of pizza (using the radius of the pan to measure.) Once I have the right size, I'll cut the bottom for the center hole. This helps avoid leaving 1/2 of the cake in the pan. It tastes good either way, but it is prettier when it stays in one piece. - 18 Feb 2006 (Review from Allrecipes US | Canada)
Absolutely delightful! This is my first stab at angel food cake baking. I researched and tried a recipe two nights ago from Allrecipes.com and it was a huge dud. Coarse texture, almost tough and not good taste. I then made this recipe the next night and oh the difference. I live in Thornton, Colorado, a north suburb of Denver, so the high altitude is always a challenge for cake baking. This recipe, however, has been adapted for our altitude and was amazing. Rose well, light texture, amazing taste. I took it for my friend's birthday cake and the 5 of ate and ate. I also used a recipe from Allrecipes for buttercream icing that was incredible. It is now our new favorite cake recipe, bumping dark chocolate cake out of first place! - 19 Mar 2009 (Review from Allrecipes US | Canada)