FoodBanter.com - View Single Post - Does Anyone Still Make Angel Food Cakes From "Scratch"?

Jim Elbrecht

(Judy Haffner) wrote:

>
>Growing up my mother never used a cake mix, and I can remember her
>making angel food cakes from scratch, which was a real "act of love".
>When I first got married, I followed in her footsteps and continued to
>make mine from scratch too. They were total perfection....high, light
>and tender, but for the past several years, I have used a box mix, and
>still achieve the same results, although perhaps I have forgotten if the
>flavor of homemade wasn't better? They really have the mix down-pat and
>is just SO easy to do, and always fool proof.

I do. I don't make it often-- but when I go on an ice cream making
jag, I often end up making an angel food cake to use up the whites.
[I don't use cake flour- but 84g AP & 15g cornstarch per cup]

My wife picked up a mini-cake pan that makes 6 little cakes. They're
fun during strawberry season.
-snip-
>
>I thought of this today, because I bought a Betty Crocker angel food mix
>at the store for a dessert I am going to make for a potluck this week.

Just curious- how many egg whites does it take?

I have 2 recipes- one takes 1 cup of whites [8-10 eggs], the other
takes 1 1/2 cups.

Can't say I like either better than the other-- I use whichever one
feels right that day.

Jim