9.2 Egg Foam Products: Angel Food Cake
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 |
|---|---|---|
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Sensory Evaluation
| Foam Cakes | Volume | Grain (Cell & Cell Wall Size, & Uniformity) | Tenderness | Flavor & Mouth Feel |
|---|---|---|---|---|
| Angel Food Cake |
