Rocedure Angel Food Method

1. Scale ingredients accurately. Have all ingredients at room temperature. You may warm the egg whites slightly for better volume.

2. Sift the flour with half the sugar. This step helps the flour mix more evenly with the foam.

3. Beat the egg whites, using the whip attachment, until they form soft peaks. Add salt and cream of tartar near the beginning of the beating process.

4. Gradually beat in the sugar that was not mixed with the flour. Continue to beat until the egg whites form soft, glossy peaks. Do not overbeat.

5. Fold in the flour-sugar mixture just until it is thoroughly absorbed, but no longer.

6. Pan and bake immediately.

Continue reading here: Chiffon Method

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