Ingredients
1 c. sifted cake flour
1 1/2 tsp. cream of tartar
about 1 doz. egg whites
1 1/2 c. sugar
1 tsp. vanilla
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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Sift sugar 3 times. Divide in half. Place half with flour. Sift 5 times. Mix salt and cream of tartar together well and set aside. Beat egg whites until bubbly and sprinkle salt mixture on top. Beat again until shiny and starting to peak. Add vanilla and 2 tablespoons of sugar. Beat again. Add sugar, beating until sugar is gone. Fold in flour mixture 1/4 cup at a time. Alternate, mixing until well mixed. Using rubber spoon, place mixture in ungreased angel pan. Smooth surface; take care not to force air out. Preheat oven to 350°. Bake 40 minutes. Invert cake on wire rack 1 hour. Remove with sharp knife around edge and frost.
“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