Made this 'cake' today, using the ChefMaster meringue powder substitute as cited in the "tips" section of the recipe. Too late for your April Fool's Day pictures! What a disaster. When I turned the pan upside down to cool, it was like a mudslide onto the rack. The cake rose as expected, was nicely browned, but that's where it ends. I tried tasting the done part that was in the pan, and it in no way tasted like angelfood cake. More like a yucky aftertaste. It's the first time I used the powdered egg whites in a recipe, and it definitely will be the last. What a waste of my time and all those ingredients!

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