My husband usually dislikes angel food cake, but he really liked this one. I used pasteurized egg whites and a stand mixer and was fortunate that I had no issues - they whipped up nicely. I made this both as a sheet cake and a 3-layer cake (replacing half of the cream cheese with light cream cheese to cut a few calories). We liked it better as a sheet cake since there was more lemon in the frosting. Will definitely make it again.
Heavenly Angel Food Cake
LeahCC Posted: 01/13/09
LimeSherbet Posted: 05/06/09
I had no problem with the carton of egg whites whipping but the cake tasted very egg-y and the frosting was way too sweet for the cake. My husband loved it all but he will eat anything that doesn't have mushrooms in it. I will try again with the suggestions of just using regular egg whites and will make some sort of whipped cream frosting instead. Thanks for the suggestions.
hagcook Posted: 04/11/09
A good solid recipe - works out well. The recipe however does not describe out to make it look like the picture. You have to use a sheet cake pan, and the cooking time differs (along with doing some creative cutting and trimming after baking). Also, do NOT use the pasteurized egg whites. It makes a significant difference in how the cake tastes and rises. It definitely is worth the trouble to use fresh egg whites. Use the yolks for a hollandaise, a bearnaise, or for a wedding cookie, or almond crescents.
LuvBakin Posted: 12/22/09
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!
chunobabe06 Posted: 04/11/10
The cake is great!! It was fun to make and delish!!! I had to add more powder sugar to the frosting... it was runny.
MaggieH10 Posted: 06/04/11
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!
JenniferHebert Posted: 12/21/11
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.
BananaCream Posted: 08/26/12
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?
litha9 Posted: 05/28/13
You can't use egg whites in a carton for anything that calls for it to rise. It will never work. Tried that. You'll be waiting still this time next year. If it tastes "eggy" then you've gotten egg yolk in the whites somewhere along the way. Egg whites never taste "eggy". Don't open the oven. And don't touch it, and it shouldn't "fall". But mainly, and most important *Use real eggs with a shell. Don't use egg whites from a carton.*