I have never been a fan of angel food cake, but I've only had nasty supermarket versions of this cake. So I decided to give it a go, hoping for a revelation. I had all sorts of problems with this recipe (although I do not think it is the recipe's fault)-- first, the cake fell out of the pan as it was cooling upside down, so it cooled while sagging under its own weight (in compression, rather than in tension, as it were). Second, it was very humid in my kitchen and the sugar in the cake just sucked the water out of the air (word for the day, "hygroscopic"), so the cake ended up being soggy on top. So, I didn't expect much from the texture, which ended up being like Wonder Bread.
And the taste? I served it with strawberries and lemon curd. Well, for all the work involved, it did not taste that great-- mostly sweet, with a light vanilla taste. Given the ingredients, it's not surprising that the taste was mild-- that is the nature of angel food cake. My conclusion: I don't like angel food cake. The rest of the cake went in the garbage-- a first for me from a Fine Cooking recipe.