Comments on: Angel food cake

By: ellaella

ellaella — Mon, 14 Dec 2009 01:35:35 +0000

Hello, Ellen. Congratulations and thank you so much for letting me know! You made my night. Really.

You’re right about beaters being scrupulously clean; I emphasized that in the About Angel Food Cakes post I linked to from the recipe and mentioned using vinegar to make sure not a bit of grease remains. It’s such a small but important step. I learned the hard way that impatience when I’m baking, trying to save a few seconds here and there, just never pays.

I hope you have many more scratch cakes in your oven in the years to come. You’ve made the one that intimidates so many people, so the rest is smooth sailing. Thanks again..and Merry Christmas to you too!

By: Ellen

Ellen — Sun, 13 Dec 2009 23:50:06 +0000

ellaella,
December 13,2009
Hi my name is Ellen and I wanted let you know that I made your angel food cake recipe. I used the almond extract and the vanilla extract. I have never made an angel food cake before let alone box or by scratch. Everyone told me to buy a box one,I said I wanted to try a scratch one, it turned out great. It smelled good while it baked. The egg whites turned out great it really well. I talked to a baker at King Soopers where I live in Colorado. She said to make sure my beaters were clean and the hand mixer also. No soap residue or grease. I just want you to know this. Thank you for sharing your recipe with everyone. This cake is for my boss. Your instructions were real clear and easy to follow. Sincerely, Ellen:) Merry Christmas!

By: ellaella

ellaella — Mon, 02 Nov 2009 15:31:37 +0000

Hi, Sharon. My apologies for the delay in replying, but I moved quite recently, 3 stories of stuff, and I’ve been swamped.

There are so many variables when beating egg whites, from their freshness to the method used, that I can’t say with any accuracy how long it takes. A few minutes, certainly, sometimes several. The cleanliness of the beater(s) and bowl is very important – that vinegar trick should not be overlooked. And if there’s even one spot of yolk in them, they won’t beat. I wish I could be more helpful, but without specifics I can’t be.

By: Sharon

Sharon — Wed, 14 Oct 2009 20:26:52 +0000

Hi Ella,I’ve tried twice to bake an angel food cake but both attempt failed.i just can’t seem to get to the stiff peak stage on my egg white. Did I maybe underbeaten it ? How many minutes does it normally take to reach that stage ? Thank you.

By: ellaella

ellaella — Wed, 04 Mar 2009 06:03:40 +0000

Hi, Lisa. I couldn’t begin to guess. There are so many variables in recipes. I’ve never seen an angel food cake with a texture more like a layer cake and I can only guess it’s related to the combination of ingredients in that particular recipe or the state of the beaten whites. They leaven the cake, as you know, and really need to be whipped well and then not deflated when folding.

Thanks for your question.