How does high quality, home prepared angel food cake compare with that from a commercial mix?
Commercial mixes usually produce a cake of greater volume as the egg white foam is stabilized by a whipping aid. A basic home prepared product usually has a better flavor. Page 115 10. According to studies described in Griswold, page 65, what baking temperatures are best? According to ‘Food Science’ by Charley, the temperature may vary slightly within an acceptable range. 3500F for 40 minutes, 4000F for 30 minutes, or 4250F for 25 minutes, all will produce a cake of good quality. The higher temperatures will produce a product of greater volume, but tend to brown excessively. 11. What are the leavening agents in the following: angel food cakes, chiffon cakes, and sponge cakes? Angel food: relies primarily on the egg white foam, although the egg white does contribute water which creates steam which also helps to leaven the cake. True sponge: relies on steam produced from the water, and air provided by the egg white foam. Chiffon: relies on the production of CO2 gas by the addition of bak
