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9.2: Egg Foam Products- Angel Food Cake

  • Page ID
    43490
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    Learning Objectives
    • Develop skills in the preparation and evaluation of various foam products.
    • Determine the relationship of manipulative techniques in both preparing the foam and incorporating the flour to the characteristics of the final product.

    Individually, prepare your own angel food cake.

    Recipes

    Angel Food Cake

    Ingredients

    • ⅓ cup sifted cake flour
    • ⅛ teaspoon salt
    • ¼ cup sugar
    • ½ cup egg whites
    • ½ teaspoon cream of tartar
    • ½ teaspoon vanilla flavoring
    • ¼ teaspoon almond extract
    • ¼ cup sugar

    Instructions

    Preheat oven to 375°F. Sift together flour, salt, and ¼ cup sugar three times; set aside.

    In a medium (7” 1½ qt.) bowl, beat egg whites and cream of tartar to the beginning of the soft peak stage. Add vanilla and almond flavorings. Gradually add remaining ¼ cup sugar, 2 teaspoons at a time, and continue beating to the upper limits of the soft peak stage.

    Sift one-fourth of the flour-sugar mixture over the meringue; fold in gently until the flour just disappears. Repeat 3 times. Gently place batter into an ungreased 7⅜ × 3⅝-inch loaf pan. Bake at 375°F until the cake springs back when lightly touched, about 25 minutes. Invert the pan and let the cake hang until cool. Cut the cake carefully with a serrated knife.

    Characteristics of the Standard Angel Food Cake

    Appearance Grain Eating Quality
    • Dark golden brown crust, flat or slightly rounded surface, may be cracked.
    • Volume approximately 1½ times that of batter.
    • Small to medium-size air cells with thin cell walls.
    • Tender, moist.

    Sensory Evaluation

    Foam Cakes Volume Grain (Cell & Cell Wall Size, & Uniformity) Tenderness Flavor & Mouth Feel
    Angel Food Cake        

    This page titled 9.2: Egg Foam Products- Angel Food Cake is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Erica Beirman and Kate Gilbert (Iowa State University Digital Press) .

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