You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
Make it and it looked nice, but yes too eggy! I'd use less egg whites next time.
Never leave the cake inverted all night.
You need a pan that separates like the one she used. You need it so you can remove the outer parts and you can use a spatula to loosen and remove the cake. I actually wonder if leaving it in the pan so long cause it to steam on the bottom?
I m glad people can use other pans and it works out for them but the purpose of an Angel food pan is so you can get it released.Read More
Whole egg whites or All Whites Egg Whites, the taste will be the same. Just make sure if you're using egg whites in a carton, make sure you use a brand with nothing but egg whites. There should be absolutely no other ingredients in the carton.Read More
My mother had been baking these since she was nine years old. Her cakes averaged nine inches in height. She used to freeze them and one day a cake was missing, but in its place was a blue ribbon! My father had sneakily taken it to the state fair. I am following her quirky, but productive recipe while still using her old cake pan and egg white incorporator. (Looks like a wire snow shoe)Read More
The cake was very good, my whole family loved it. I like how simple it is to make. I only had one cake pan so I ignored the foil part and I greased the pan I had and it worked out great. The cake was a little too sweet but all in all it was delicious.Read More
Yummiest cake and easy to make, I always use Real egg whites. Wonderful as a gift too.Read More
the best. hands down. not to sweet for us. perfect.Read More
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.*Read More
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?Read More
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.Read More
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!Read More
The cake is great!! It was fun to make and delish!!! I had to add more powder sugar to the frosting... it was runny.Read More
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!Read More
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.Read More
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.Read More
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.Read More