Angel Food Cake (Dried Eggs)

Angel Food Cake (Dried Eggs)

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Yield: 1, 8-inch cake


Angel Food Cake

Ingredients Percent (%) Grams Volume
High-whip egg whites, dried 6.35 25.40 6 tbsp.
Water 19.05 76.20 2.5 fl. oz.
Salt 0.73 2.93 1 tsp.
Cream of tartar 0.8 3.19 1 tsp.
Powdered sugar, part 1 26.46 105.84 3/4 cup
Vanilla extract 1.03 4.08 1 tsp.
Powdered sugar, part 2 26.46 105.86 3/4 cup
Wheat starch 9.56 38.25 1/3 cup
Cake flour 9.56 38.25 1/4 cup
Total 100.00 400.00

 Method of Production:

  1. Preheat a convection oven to 400° F on low-fan. Spray an 8-inch tube pan lightly with water and set aside.
  2. Sift powdered sugar part 1, wheat starch and cake flour twice; set aside.
  3. Mix dried egg whites and water; set aside to hydrate for 15 minutes.
  4. In a 6-quart stand mixer with whisk attachment, mix egg whites, salt and cream of tartar on high speed for 2 minutes until a wet peak forms.
  5. Reduce mixing speed to medium and slowly add in powdered sugar part 2 and mix for 1 minute. Stop the mixer, scrape the bowl, and whip again on high speed for 1 minute until stiff peak forms.
  6. Reduce mixer speed to medium, stream in vanilla extract, let mix for 30 seconds.
  7. Set stand mixer with to low speed, add in 1/3 of dry ingredients, and mix for 30 seconds.
  8. Stop the mixer, scrape the bowl, reset to low speed, add in another 1/3 of the dry ingredients, and mix for 30 seconds.
  9. Stop the mixer, scrape the bowl, reset to low speed, add in remaining 1/3 of divided dry ingredients, and mix for 30 seconds.
  10. Deposit 400g of batter into prepared tube pan.
  11. Drop filled tube pan onto flat surface six-times from 3-inches high to remove excess air bubbles and evenly distribute batter.
  12. Bake on middle rack for 20-23 minutes or until golden brown. Rotate cake half-way through cooking time.
  13. Remove from oven and flip tube pan with cake onto similar size plate and let cool completely ~1 hour before removing cake from pan.

 

 Notes:

  • Ensure all mixing equipment is oil/grease free and avoid using plastic bowls and scrapers due to their retardation of egg white leavening.
  • If cake sticks to pan, press down on crust perimeter to loosen then invert the pan and tap rim edges on flat surface to remove cake.

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