Angel Food Cakes - Hints

Title:
Angel Food Cakes - Hints

Yield:
1 Servings

Categories:
Cakes,
Family




Ingredients:




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 NOTE No one ever made a better angel food cake, than my Mom! It was a


 favorite company dessert, often served with fresh fruit and whipped cream.


 Onolicious!! She followed the directions in her cookbook *exactly*. Me ke


 aloha, Mary Spero


 


 Here is what her favorite cookbook says about angel food cakes: "True


 sponge cake is leavened solely by air beaten into eggs. White sponge cake,


 or angel food, is made with only whites of eggs. Mock sponge cakes are made


 with baking powder and fewer eggs. Sift flour several times to incorporate


 as much air as possible. Handle flour lightly. Beat the egg whites until


 they are just stiff enough to hold up in peaks. The white piles should look


 moist and glossy. Eggs beaten just to this peaked, glossy stage give the


 best volume and finest grain. More air can be enclosed in egg whites if you


 beat them with a flat wire whisk instead of a rotary beater. Underbeaten


 egg whites makes cake heavy, compact, and undersized because not enough air


 has been incorporated. Overbeaten whites make dry cake of poor volume


 because of loss of air and moisture. Add flavoring to the mixture before


 the flour. It will then be thoroughly blended without the extra folding


 that would be necessary if it were added last. In combining ingredients,


 use only the folding motion. (See paragraph 29.) ** Fold mixture just


 enough to blend ingredients. Undermixing makes uneven grain in cake.


 Overmixing makes the cake heavy, undersized, close-grained, and tough.


 Spread batter evenly in ungreased pan. Cut spatula through batter with a


 circular motion to remove any large air bubbles and to draw batter into


 unfilled spaces."


 


 ** FOLDING is the motion made by gently cutting down through the mixture -


 and curving up and over. This encloses more air and prevents the escape of


 that already beaten into the eggs. Down, up, and over - down, up, and over


 ~ that is the folding motion. It should become a deft, rolling, continuous


 motion so that no time is lost. Use this motion to combine mixtures that


 contain important amounts of air. Source: The Latest Cake Secrets, General


 Foods Corporation, New York, 1934, pp. 52-53.


 


 NOTES : E hele mai oukou e ai!  (Come and eat!)


 


 Recipe by: The Latest Cake Secrets Posted to TNT - Prodigy's Recipe


 Exchange Newsletter  by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 19,


 1997