Heavenly Angel Food Cake

Definitely going to try to make this again - my first time making it and first time I've ever had a complete disaster. I used pasteurized egg whites in a carton. It's possible that letting them warm up before beating would have helped; don't know. But they formed stiff peaks as directed. I used ultrafine sugar because it said on the back of the box "especially good for angel food cakes." Ok. I'll believe the box. Followed directions otherwise exactly. Toothpick came out clean, check. Inverted the cake and left overnight to cool. When I removed the pan from the cake, the cake had a 1/2 inch layer on the bottom (top) that was thick and completely flat, and came apart from the rest of the cake. Awful! I am positive I did not overwork the batter. By the way, to me, the cake pictured looks more like a white cake than an angel food. So I'll make again, if only to see if I can do it! Any ideas why the disaster with my first try?

One star for tastes, not for looks. It's way to eggy tasting, so next time II will have to half the egg whites, I only use real eggs, so I couldn't comment on using boxed or whatever else may be n the market these days. The cake and was also way too sweet w/out the frosting, next time I will use 1 1/2 cups. If you made the frosting, which I did and is very nice (but you will have to add more powdered sugar) and you put it onl the cake, it's unedible, SUGAR OVERLOAD! Besides that, the cake and frosting were very easy to make and the eggs whip up the way they should and it doesn't cave or sink if you don't touch it and let it cook for the entire 35 minutes. For presentation it's beautiful.

Agreed - use fresh egg whites! Another great topping is (of course!) fresh strawberries and whipped cream...cannot go wrong, right? And I will definitely hang on to this recipe and make it again!

The cake is great!! It was fun to make and delish!!! I had to add more powder sugar to the frosting... it was runny.

Made this recipe with real egg whites. It was terrific. While it did fall a bit in the center, the delicious lemon cream cheese frosting made that disappear! I served it last night at a holiday party (used sugared cranberries to decorate the top of each 2 x 2 inch cake). It was a hit - have had to print out several copies of the recipes. Easy and delicious!