Friday, August 31, 2007

Angel Food Cake

Ordinary angel food cake becomes extraordinary when layered spread with a fresh cream,then topped with fresh strawberries.Experiment an angel food cake was a challenge to me.Since I had bought a Pasteurized egg whites and kept it for quite awhile,I decided to make today.To make an Angel food cake is much more expensive than chiffon cake.Because of its airy lightness it was said to be the "food of the angels.You need to use 6-8 egg whites only for the recipe.The difference between Angel food cake and Chiffon cake is that Angel food cake is more delicate and spongy.While the chiffon cake is moist and soft.I found that one of the biggest causes failed of making an Angel food cake is improper beating egg whites or overly fold the flour into the egg white batter.Today I accidently greased the pan and causing the cake not to rise as what I expect.Besides that,While I was beating the egg whites,I stopped beating it for just a few minutes just to answer a call causing it lose volume.Maybe that's another reason why my cake won't rise enough.Well,I can't post the ugly angel food cake that I had made,but will post it once I success making it.

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