Professional Documents
Culture Documents
Angel Food Cake
Angel Food Cake
Angel Food Cake
• 6.Immediately pan and bake the batter.Delays will cause loss of volume.
ANGEL FOOD METHOD
• Angel food cakes are based on egg-white foams and contain no fat.Angel
food methods should be whipped until they form soft, not stiff , peaks.Over
whipped whites lose their capability to expand and to leave the cake.This is
because the protein network in stiffly beaten whites has already stretched as
far as it can.If the whites are whipped to soft peaks instead,they can stretch
more during baking, allowing the cake to rise.
ANGEL FOOD METHOD PROCEDURE
• 2.Sift the flour with half the sugar.This step helps the flour mix more evenly
with the foam.
• 3.Using the whip attachment beat the egg whites until they form soft
peaks.Add salt and cream of tartar near the beginning of the beating
process.
• 4.Gradually beat in the the portion of the sugar that was not mixed with the
flour.Continue to whip until the egg whites form soft;moist peaks.Do not beat
until stiff.Beat in the flavorings.
• 5.Fold in the flour-sugar mixture just until it is throughly absorbed.
Members:
Maceren,Jeraldine M.
Suico,Mary Antonette B.