What contributes most to texture?
The light airy texture comes from whipping the whites
What kinds of leaveners are used for chiffons?
Baking Powder and Mechanical whipping
Order of combination
Combine yolks and oil, stir in rest of liquids.
Sift flour dry ingredients and 1/3 sugar, whip into yolk mixture
Whip whites and add rest of sugar, whip to stiff peaks
Fold meringue into batter
Bake until it springs back, cool in pan
Describe Angel Food Method
Whip whites, tartar and salt to triple volume.
Combine flour and half of sugar, reserve
Add rest of sugar to whites and whip to soft peaks
Sift flour and fold gently into whites with vanilla and lemon
Place in ungreased pan, tap pan on table to settle air pockets
Bake until golden brown and springs back
Cool upside down or on rack
What leaveners are in Angel Food?
Mechanical (whipping) Natural (white volume)
What Meringue method is used for Angel Food?
Please allow access to your computer’s microphone to use Voice Recording.
We can’t access your microphone!
Click the icon above to update your browser permissions above and try again
Reload the page to try again!
Press Cmd-0 to reset your zoom
Press Ctrl-0 to reset your zoom
It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.
Your microphone is muted
For help fixing this issue, see this FAQ.