On Feb 11, 3:56*pm, (Judy Haffner) wrote:
> Growing up my mother never used a cake mix, and I can remember her
> making angel food cakes from scratch, which was a real "act of love".
> When I first got married, I followed in her footsteps and continued to
> make mine from scratch too. They were total perfection....high, light
> and tender, but for the past several years, I have used a box mix, and
> still achieve the same results, although perhaps I have forgotten if the
> flavor of homemade wasn't better? They really have the mix down-pat and
> is just SO easy to do, and always fool proof.
>
> It took me YEARS to stoop so low as to even purchase my first cake mix
> (LOL) and now I use them often, though still prefer the flavor and
> texture of homemade.
>
> I use to be able to find the confetti angel cake mixes and also a
> chocolate swirl flavor, but I haven't in a very long time now, and wish
> they wouldn't have done away with them.
>
> I thought of this today, because I bought a Betty Crocker angel food mix
> at the store for a dessert I am going to make for a potluck this week. I
> have to cut it up in cubes and fold into other ingredients, so wouldn't
> want to have to go through all the time and energy to make a cake from
> scratch anyway, only to "butcher" it.

My wife never uses cake mixes. Angelfood is one of the uses for
leftover egg whites, which any cook is likely to end up with.
Meringue is another.
>
> Judy

--Bryan