How do you make angel food cake succesfully?
I've tried making angel food cakes several times, and it has never turned out right. Any secrets?
I've been using a box, and it turns out kind of Webby if that makes sense. It tasted kind of like peanut butter
Best answer:
Answer by jamieoh
angel food cakes are tricky. Humidity, temperature, baking times and temps, size pan, grease/oil on mixer bowls or beaters, can all affect your cake.
A cool house/air temp is vital.
During the summer, a mix is your best bet.
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I have never made one but if you haven’t tried a boxed angel food cake, then try that. Prepared cakes usually always turn out. I assume you have been making your cake from scratch, right?
My secret is to mix the dry goods first then beat the eggs until they form stiff peaks .I only beat 1/2 cup of sugar into the eggs whites,the rest I mix with the flour and baking powder.Folding the egg whites into the dry goods is a tricky step also, you need to do it slowly so your eggs don’t droop, as my grandmother would say.Once folded in gently scoop in to the angle food pan.The last step is to cut through the batter with a butter knife 6 or 7 times to break the air bubbles.Also cooling upside down is a must.I turn mine over a pop bottle.Also the oven needs to be preheated to 375*