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the angel food cake from T&T

ouzo's picture

Tomorrow I am going to try my hand at an angel food cake.  Any attempts I've made at angel food cakes in the past have been sad.  So, I thought I'd use the recipe from the T&T.  The recipe calls for 12 egg whites.  What measured quantity of egg whites is this?'  A cup? On-line egg equivalents say that 4 to 6 egg whites = 1/2C. 


The egg white I will use have been frozen.  I measure and label them prior to freezing and can get 12 egg whites, however, I always buy the largest eggs I can find.  I'd prefer to have a measured quantity to verify I am starting with the right quantity.  


 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

Lee's picture

(post #65066, reply #1 of 28)

According to RLB, 1 large egg white weighs 2 ounces, so 12 large egg whites would be 24 ounces or 1 1/2 cups.


Mean's directions are very clear and precise.  Be sure your whites aren't cold and that the bowl is squeaky clean.  I put them in a metal bowl and warm them by placing the bowl in hot water or over heat, swirling all the time, until they feel just warm to the touch.  You get more volume when you beat them.  Good luck!

ouzo's picture

(post #65066, reply #2 of 28)

Thank you.  To get the squeaky clean bowl (I'll be using a copper one), I planned to scrub it down with  vinegar followed with a hot water rinse.

 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

RuthWells's picture

(post #65066, reply #3 of 28)

2 oz in weight is not equivalent to 2 liquid oz -- Ouzo is much better off weighing the egg whites. I use 30g per large egg white as my standard.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com



www.ruthssweetpleasures.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Lee's picture

(post #65066, reply #4 of 28)

I don't claim to have your knowledge when to comes to baking, or RLB's, but I've used her liquid measure for frozen whites for years and have never had a problem.  In The Cake Bible, she lists a large egg white at 1.05 oz, or 30 grams (as you do), and 6 large egg whites at 3/4 liquid cups, 180 grams, or 6.25 ounces. 

RuthWells's picture

(post #65066, reply #5 of 28)

I would certainly trust RLB -- just add a caution that liquid oz and oz by weight are not always equivalent!

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com



www.ruthssweetpleasures.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Lee's picture

(post #65066, reply #8 of 28)

Absolutely.  Not understanding that can have disastrous results!

emmie's picture

(post #65066, reply #6 of 28)

I don't know what recipe you have, but I had a look at mine. It calls for 1 3/4 c of egg whites to 1 c of cake flour and 1 1/2 c of sugar. When I lived on the farm I had nice large eggs and usually ended up with 1 c of yolks. To 1 c of yolks, I used 2c of flour to make noodles. Oh for the good old days when we didn't know it was a bad thing to eat so many eggs. I often wonder about my Mothers family, out of 9, they mostly lived til late 80's and 90's. These people ate bacon or sausage and eggs for breakfast nearly every day. Sugar, flour and coffee were about all that came from the grocery store. It was a lovely farm, they had a large garden, an ice house and a smoke house. Of course chickens, pigs, cows, and all the beef they could eat.

Lee's picture

(post #65066, reply #9 of 28)

I'll bet they were far more physically active then most of us are today.  Not only do we eat too much fat and protein, but we don't do the kind of physical work that people in past generations did as a matter of course every day. 

kathymcmo's picture

(post #65066, reply #20 of 28)

So true--heck we don't even have to stand up to change channels on the TV or roll up car windows. I sometimes wonder what all these little conveniences add up to, day after day.

msm-s's picture

(post #65066, reply #26 of 28)

Definitely. I kinda cringe when I see "farm breakfast" on menus knowing people eating them are mostly doing office work. Big rich meals are okay if you are going to burn them off, but our still accepting heavy meals as the norm, when we no longer do the daily work to burn off the calories, is why America is the most obese nation.

Gretchen's picture

(post #65066, reply #28 of 28)

"Farm breakfast" is a marketing tool for a menu, in my opinion--evokes memories of your Sunday breakfast at home. And the chances are people aren't eating them  every day of the week--which they would have when they were working on the farm.
Our kids have laughed a lot thinking about the breakfasts we had when they were growing up--pancakes one day, "egg mcmuffins" the next, scrambled cheese eggs another, cheese toast, hot cereal, etc.  Every school day. Saturdays were cereal that they picked out--the only day.  All active folks.
I don't disagree that meals are too big, etc., but I just don't think we can pick on every little nuance of the restaurant trade.  ;o)

Gretchen


 


Edited 4/19/2009 9:31 am ET by Gretchen

Gretchen
ouzo's picture

(post #65066, reply #11 of 28)

Thank you for the proportions..  I ended up with slightly less than 1 3/4C of egg whites.

 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

Adele's picture

(post #65066, reply #7 of 28)

I used that recipe for my first ever angel food cake and it turned out in looks and especially in taste. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

ouzo's picture

(post #65066, reply #10 of 28)

Things were progressing well with the cake yesterday.  The eggs white turned glossy and I folded in the flour sugar mixture. After about 30 minutes, I looked through the oven door window and it had risen and was beginning to brown.  DH and I were thrilled.  When it came time to take it out of the oven, the cake had fallen.  The cake didn't even fall uniformly!  There was a very obvious depression on it.  As I sliced the cake later I discovered two air pockets, so that explains the depression.  Next time, I will rap the cake more assertively, so get rid of the air pockets.  It tasted good with the whipping cream and booze soaked cherries - my guests were very nice about it.


Why would the cake rise and then fall?


 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

knitpik's picture

(post #65066, reply #12 of 28)

What kind of pan did you use? A real angel food cake pan or a tube pan?
Was it non-stick? Did you grease the pan?

ouzo's picture

(post #65066, reply #13 of 28)

Did not grease pan per recipe.  The pan is not non-stick - aluminum I think.  I think it's an angel food pan - it comes apart. 

 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

knitpik's picture

(post #65066, reply #14 of 28)

Seems like you had the right pan. It wasn't perfect but it didn't fall
flat as a pancake either, correct? In that case I think it could be
those air pockets. Next time rap the pan a little harder or use a knife
to cut through the batter before it goes in the oven.

ouzo's picture

(post #65066, reply #16 of 28)

Thankfully it was not as flat as a pancake.  It was about the same height as when it went into the oven.  I have more egg whites and will try again.

 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

knitpik's picture

(post #65066, reply #19 of 28)

Then you are very close to that perfect angel food cake.
Better luck next time.

ouzo's picture

(post #65066, reply #21 of 28)

Just reviewed photos from my angel food cake experience.  Is it me? The cake might actually be a little higher than when it went in.  Perhaps I was expecting too much from the cake - the lovely rise while in the oven was very appealing and I was disappointed when it deflated a bit..


 


 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

RuthWells's picture

(post #65066, reply #22 of 28)

Anything leavened with eggs is going to deflate a bit -- don't be too hard on yourself! The finished product looks absolutely fine to me.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com



www.ruthssweetpleasures.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

ouzo's picture

(post #65066, reply #23 of 28)

Coming from a dessert expert like you, I am pleased!

 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

quebecmom's picture

(post #65066, reply #24 of 28)

I just saw your pics - looks great I think - never made one & now having seen this, I will endeavour to ;0))

ouzo's picture

(post #65066, reply #25 of 28)

I liked mean's recipe from the Tried and True.  It describes what the batter is supposed to look like.   Along with the other helpful tips provided in the thread, it really was straightforward.


Knock on wood about it being straightforward..... I am making one tomorrow - got to use up those frozen egg whites.


 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

quebecmom's picture

(post #65066, reply #27 of 28)

Tks for posting all this & inciting this thread - I'll let you know how mine goes when I make it. Right now it's cream cheese blueberry pound cake from T&T - delicious but a tad too sweet for me - well diabetes keeps me honest (I think...) My husband loves it.

Lee's picture

(post #65066, reply #15 of 28)

Whenever I'm working with a foam cake, such as angel food, I find it more helpful in eliminating air pockets to run a knife or a spatual through the batter rather than rapping it on the counter.

ouzo's picture

(post #65066, reply #17 of 28)

I like that suggestion - it seems more reliable than banging the poor cake batter on the counter hoping to release all the air bubble.


 


No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

Lee's picture

(post #65066, reply #18 of 28)

I'm going to make an angel food cake tomorrow for DH's birthday.  It's his favorite.