Angel Food Cake (dried eggs)

Angel Food Cake (dried eggs)

View liquid egg formulation

Yield: 1, 8-inch cake


Angel Food Cake

Ingredients Percent (%) Grams Volume
Egg white, dried, high whip 5.77 54.85 1/2 cup
Water 42.35 402.19 13.5 fl. oz.
Cream of tartar 0.52 4.90 1 3/4 tsp.
Sugar, granulated part 1 18.04 171.39 3/4 cup
Vanilla 0.26 2.45 1/2 tsp.
Almond extract 0.21 2.04 1/2 tsp.
Flour, cake 14.60 138.75 1 cup
Sugar, granulated part 2 18.04 171.39 3/4 cup
Salt, fine 0.21 2.04 1/4 tsp.
Total 100.00 950.00

 Method of Production:

  1. Using a standing mixer fitted with the whisk attachment, whisk the egg whites, water and cream of tartar for 1 minute on high speed.
  2. Continue whisking on medium speed for 3-4 minutes while gradually adding the sugar part 1 until soft peaks form.
  3. Whisk in the vanilla and almond extract.
  4. Sift together cake flour, sugar part 2 and salt.
  5. Slowly add in the flour mixture while whisking on low speed; mix until just until blended.
  6. Portion approximately 850 grams of batter into an ungreased, 8-inch tube pan.
  7. Bake at 375° F for 30-40 minutes, until the top is golden brown and springs back when touched.
  8. Invert the pan and cool completely before slicing.

 

Locate a U.S. supplier of REAL egg products


Desserts

Main Dishes


Eggcyclopedia

Egg facts