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Originally Posted by Polwarth
Hmmmmm ! I've never actually made an Angel food cake - and have never made any tye of cake with only egg whites... so in this case, you have me stumped 
It's also difficult to 'translate' the American measurements. We use either lb and oz or grammes and kg and litres! |
Actually, Polwarth, Angelfood cake is different from white cake as it has no butter or oil in it at all, and usually uses from 12 to 16 egg whites!!! You beat them until not only stiff but "dry." My mom used to make angelfood all the time, and i made one once. It's actually quite similar to making a souffle... only you need a special pan with a cone cutout in the center (sort of like a Bundt pan only tall), and when you cool it, you cool it upside-down in the pan, balanced over a bottle... strange, hunh? But this is what helps keep it so light and spongy.
If you are willing to share any recipe you like i will translate it.