Angel food cake from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • cake flour
  • sugar
  • egg whites

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 15, 2020

    This is a very good and very dependable angel food cake recipe. I've made it many times over the years, and it has always come out light, tender, and moist. This is despite the fact that I've strayed from the recipe instructions at times, e.g. substituted all-purpose flour for cake flour (somewhat heavier texture, but still very good), skipped sifting the flour, reduced the sugar by 1/4 c, and/or substituted lime juice for lemon juice. I bake it at 325F and the crust doesn't darken beyond tan/light-medium brown. The cake definitely needs to be released from the cake pan sides with a knife, which sometimes causes a bit of "shagginess" in the crust - I lightly press any crumbs that get raised up during the cake's release back into the cake's sides. [Cross-post for Cook's Ill. Magazine/ Cooks Ill. 1993 Annual Edition / Cook's Ill. Cookbook / Science of Good Cooking]

  • hillsboroks on August 22, 2014

    Great flavor but the 325 F oven temperature called for did not produce the nice brown outer crust even with extra time in the oven. After looking at recipes from three other books it looks like the temperature should be 350F. The low temperature and low browning also made the cake stick in the pan which was a nonstick pan.

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