ANGEL FOOD CAKE

Question 1

ANGEL FOOD CAKE

Answer 1

3 PARTS EGG WHITE: 3 PARTS SUGAR: 1 PART FLOUR (plus salt)

Question 2

What is angel food cake?

Answer 2

A meringue to which a small amount of flour has been added to give a little structure.

Question 3

Should you add all the sugar into the meringue?

Answer 3

No, only half; the rest is added with flour.

Question 4

How should egg whites be whipped?

Answer 4

Soft peaks.

Question 5

What is the key to a light, airy angel food cake?

Answer 5

Whipping the egg whites to just the right volume.

Question 6

What happens if an angel food cake is whipped too feverishly?

Answer 6

It becomes too stiff, it won’t rise properly.

Question 7

Where is the moment you want to stop beating egg whites? Why?

Answer 7

There’s a point in mixing where it’s white and fluffy but still pourable, and then a few moments later it’s just stiff enough that it won’t quite pour but neither is it stiff enough to hold a peak. That’s where you wanna stop mixing. At this point you’ve developed plenty of air bubbles, but have not made the egg whites resistant to the expansion that will happen when the air bubbles warm and when the water in egg white vaporizes.

Question 8

Will doubling the amount of flour substantially change your cake?

Answer 8

No

Question 9

How many air bubble are in angel food cake batter?

Answer 9

Millions

Question 10

When pressing a glass into the center of the pan to improvise a tube pan, what glass should you not use?

Answer 10

Hand-blown glass or glass with visible bubbles; it may break.

Question 11

What is critical to good cake making?

Answer 11

Good mise en place and a prepped oven.

Question 12

Easy, quick way to sift dry ingredients?

Answer 12

Pulse in your food processor with the blade attachment.

Question 13

What type of flour should you use for angel food cake?

Answer 13

Cake flour is best but others work too.

Question 14

A good way to describe folding.

Answer 14

Flipping the batter over onto itself using a rubber spatula.

Question 15

What is the problem with baking Angel food cake? How do you fix this?

Answer 15

The lack of fat and abundance of sugar creates a situation in which the cake sticks to the pan; fat would compromise the cake. Springform pan with a glass in the center or line pan with parchment paper.

Question 16

What should you do when Angel food cake is done baking?

Answer 16

Allow it to cool upside down for minimum of one hour to let delicate sugar-protein network completely set before you unfold it (1 1/2 hours is better).

Question 17

What does cream of tartar do for Angel food cake?

Answer 17

Helps stabilize the foam and whiten the mixture.

Question 18

Does salt help stabilize foam and add flavor?

Answer 18

Yes

Question 19

What could you use left over yolks in Angel food cake for?

Answer 19

Sabayon topping.

Question 20

What is a sabayon?

Answer 20

In France, it is called sabayon, but it’s an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Marsala wine).

Question 21

Name three sweet white wines you could use for sabayon.

Answer 21

Moscato, Muscat, Riesling.

Question 22

How much lemon juice should you add to Angel food cake that calls for 12 ounces of egg whites?

Answer 22

1 TBSP

Question 23

What temp should you cook Angel food cake at?

Answer 23

350ºF

Question 24

How long should you beat egg whites before adding salt, cream of tartar, lemon juice, and vanilla?

Answer 24

1 minute or until it starts to slightly foam.

Question 25

Egg whites should be beaten at what speed?

Answer 25

Medium or medium-high.

Question 26

Once foam has been established and the mixture is opaque, you can begin to drizzle in what?

Answer 26

The remaining plain sugar.

Question 27

How do you know when Angel food cake is done?

Answer 27

A toothpick goes in and out clean.