The Great Angel Food Experiments!

Mwahaha…

What is Angel Food Cake?

A fluffy, egg-based cake that rises without leaven or soda.

How Does Egg White Make a Cake?The proteins connect once untangled.

However, they come back together.

The First Cake

Ingredients: 1 Cup All-purpose Flour1 ¼ cups SugarPinch Salt1 Cup Egg White½ tsp Vanilla Extract

Process: Beat egg whites, add extract, sift together flour, sugar, and salt, add to egg white and beat, put into 325 degree oven, bake 1 hour.

Results: A rather chewy, crusty cake, not risen very high.

What Happened?

• The outside cooked faster than the inside.

• The protein “shell” was broken by the flour and mixer.

The Second CakeIngredients: 1 Cup All-purpose Flour1 Cup SugarPinch Salt1 Cup Egg White1/4 tsp Vanilla Extract¼ tsp Almond Extract1 tsp Cream of Tartar

Process: Beat egg whites, add Cream of Tartar, add extracts, sift together flour, sugar, and salt, sift into egg white, fold together, put into cool oven, set temperature to 325, bake 1 hour.

Results: A fluffier, softer cake with less of a crust.

What Happened?

• The Cream of Tartar stopped the proteins from clumping back together.

• The bubbles in the foam expanded then set.

• The outside was not immediately browned by the quick introduction of heat.

The Third CakeIngredients: 1 Cup Cake Flour1 Cup Confectioners SugarPinch Salt1 Cup Egg White1/4 tsp Vanilla Extract¼ tsp Almond Extract1 tsp Cream of Tartar

Process: Beat egg whites, add Cream of Tartar, add extracts, sift together flour, sugar, and salt- five times, sift into egg white, fold together, put into cool oven, set temperature to 325, bake 1 hour.

Results: A blander, chewier cake.

What Went Wrong?

• The bubbles in the foam were too big.

• The confectioners sugar was not equivalent to ordinary sugar.

What Could I Still Do Better?

Soft egg whites, not stiff- for stronger bubbles.

Measure by weight, not by volume.

Cool longer- prevent collapse.