Whaaaat is happening to my angel food cakes?
Post date: 2020-07-13 14:33:44
Views: 179
First two angel food cakes turned out wonderfully. Last three attempts have turned into pretty gross sugared egg goop - egg whites didn't whip all the way up and turned back into liquid. Why?

Following a recipe using 1.25 c. egg whites, 1.25 tsp cream of tartar, 1 cup sugar, 1tsp vanilla extract, .25 tsp almond extract (plus flour mixture that I'm not even getting to add before the disaster happens.)

The egg whites seem to be whipping up pretty well with the cream of tarter and extracts added. Then I start trying to incorporate the sugar, a little at a time as specified, and the whole thing becomes liquid again with a little froth left on top.

My last theory was that the sugar I added was somehow suspect, but I changed to another brand of sugar and the same thing happened.

Any ideas what I'm doing wrong? I love angel food cake! Not that I'm not shopping at Whole Foods, it's harder to get, and I miss it!
Number of Comments
Please click Here to read the full story.
 
Other Top and Latest Questions:
Apple picks Google's Gemini to run AI-powered Siri coming this year
OpenAI acquires health-care technology startup Torch for $60 million, source says
Buy this social media stock with lots of upside thanks to AI, says Evercore ISI
Trump’s tariff gambit over Iran risks derailing U.S.–China trade deal
Trump calls for credit card interest rate cap: Options for consumers if credit tightens
Orsted pops 5% after U.S. judge rules firm can resume wind project halted by Trump
Trump says Microsoft will make changes to ensure consumers don't pay for power used in AI buildout
Trump floats 1-year, 10% credit card interest rate cap — what that could mean for your money
Pentagon to invest $1 billion in L3Harris rocket motor business, shares surge
Stocks making the biggest moves premarket: L3Harris, JPMorgan, Delta, Intel, AMD and more