On Sat, 11 Feb 2012 20:02:30 -0800, Bob Terwilliger
> wrote:

>Judy 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.
>
>My opinion is that angel food cake is the most flavorless cake in the
>world, regardless of whether it's made from scratch or made from a mix.
>

The low-key flavor, to me, is the point, making it a perfect vehicle
for a whole bunch of yummy toppings. [it soaks up a *lot* of
strawberry juice and doesn't turn to mush]

But we still like the mini-cakes because there is more 'crust'. When I
do the big ones a lot gets sliced and toasted.

I guess I've just been lucky. I can't remember having any trouble
with them flopping. [with either recipe-- one from the King Arthur
site, and the other that came with my mini-pans.]

Jim