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

Judy Haffner

wrote:

>It's been a few years since I've made
> one but the last time I made an angel
> food cake was the last time I ate an
> angel food cake. The store bought ones
> just can't compare. The trick is not to
> overbeat the egg whites. If the whites
> are over whipped the cake will collapse
> in the oven and you'll end up with a
> angel food pound cake. If you can turn
> the bowl upside-down and the whites
> don't slide out then they're ready. If you
> beat the eggs to the point where they
> start to lump and look curdled then
> you've gone too far.

OMG, the commercial already made angel food cakes in stores are
terrible....tough and tasteless, and like eating styrofoam!

Yes, two important things a person does NOT want to do, is overbeat the
egg whites till they are dry, and to turn the cake upside down
immediately when it comes from the oven, and let hang till cold before
removing.

Judy