"This recipe came out great, and I think it was pretty simple compared to other angel food cakes I've made. Prep goes fast if you use a stand mixer. I ground the sugar while the egg whites were being stirred (the part where the balloon whisk is called for), incorporated the sugar, and then did all the sifting while the mixer beat the whites to medium peaks. It came out perfectly. If you have problems keeping it fluffy, just make sure everything you use is totally clean with no kind of grease on it, don't use cold egg whites, and watch out for drafts when the cake comes out of the oven."

"This recipe came out great, and I think it was pretty simple compared to other angel food cakes I've made. Prep goes fast if you use a stand mixer and separate the eggs in advance. I ground the sugar while the egg whites were being stirred (the part where the balloon whisk is called for), sprinkled in the sugar, and then did all the sifting while the mixer beat the whites to medium peaks. It came out perfectly. If you have problems keeping it fluffy, just make sure everything you use is totally clean with no kind of grease on it, don't use cold egg whites, and watch out for drafts when the cake comes out of the oven."