Ingredients
1 1/2 c. egg whites (about 12 eggs)
1 1/2 c. sifted powdered sugar
1 c. sifted cake flour
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 tsp. almond flavor
1 c. sugar
1/2 tsp. salt
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Professional gel colors — intense color without thinning batter
Rotating stand for smooth cake frosting and decorating
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Egg whites have to be room temperature at least one hour. Preheat oven to 350°. Sift powdered sugar and flour 3 times. In crock or glass bowl, beat egg whites, cream of tartar, vanilla, almond flavor and salt with electric mixer on medium speed, until soft peak forms. Gradually add one cup of sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form. Sift 1/4 cup of flour at a time over the beaten whites, just lightly fold flour with hand beater. Put in 10-inch tube pan and bake 40 to 45 minutes. When done, invert on a bottle.
“Angel food cakes made from egg white or whey protein foams were compared.”
angel food cakes → made from → egg white or whey protein foams
“EWP replacement cakes without additives were generally inferior to 100% EWP control cakes, whereas EWP replacement cakes with added XG were most similar to 100% EWP control cakes with respect to appearance, texture, and sensory properties and those with added MC exhibited air cell size distributions that most closely resembled control cakes.”
whey protein isolate (WPI) → affects → appearance, structure, texture, and sensory properties of angel food cakes