Comments on: Homemade Angel Food Cake Recipe

By: eliza

eliza — Mon, 23 Jan 2012 23:50:37 +0000

Hi Lisa, Bake this cake at 350 degrees Fahrenheit.

Hope you like it!

Eliza

By: lisa

lisa — Mon, 23 Jan 2012 21:47:25 +0000

I did not see a temperature for the oven. Could you let me know what it is?
Thanks,

Making my daughter a bday cake and she is trying to lose weight so thought I would try this one.

By: mary

mary — Mon, 13 Jun 2011 13:11:44 +0000

Love this! Thanks so much! I’ll be making it tonight :)

By: eliza

eliza — Mon, 19 Oct 2009 04:45:54 +0000

Sue – Thank you! The whole flour thing can be tricky, If you mix it too much, then the cake tends to not be as fluffy and light, and more tough and not as yummy. That’s why a lot of cake recipes will say not to over mix your batter once you fold in the flour. I’ve also learned this by trial and error, and find this to be true with cookies, cakes and scones. I hope this answer helps you out:)

By: Sue

Sue — Sun, 18 Oct 2009 22:51:55 +0000

Hi Eliza,
I just found you through searching the burning issue of why one would add flour to a cake batter after you’ve folded in the egg whites. Obviously, an angel food cake is different, because the whites ARE the batter, but any ideas? Giada made these lovely cupcakes – yolks, sugar, chocolate, oil and she added cake flour AFTER she folded in the whites.

Lovely blog by the way.

By: eliza

eliza — Sat, 15 Aug 2009 14:14:12 +0000

Hi Janet!
You can use all powdered sugar if you want, or just use regular white sugar.
A third option; use raw sugar, just put it into a food processor until it is really fine and powdery. I’m sure it will turn out delicious with what ever sugar you choose. I hope Liz likes it!
Just remember to slowly fold in the flour and also cut batter with a knife or spatula to release the air pockets once poured into the cake pan, otherwise the cake could deflate while baking (it happened to me once, but it still tasted good). Besides that, it is pretty easy cake. Let me know it you have any other questions and thanks for making it Janet!

By: Janet

Janet — Sat, 15 Aug 2009 02:02:47 +0000

Hi Eliza,
I’m going to make this for Elizabeth’s 33rd birthday party (her request). What can I substitute for the evaporated cane sugar? I was unable to find any.

Thanks, Janet