Whaaaat is happening to my angel food cakes?
Post date: 2020-07-13 14:33:44
Views: 193
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:
Trump's push for Greenland mineral rights could block China's access to rare earths
Trump withdraws 'Board of Peace' invitation to Carney in widening rift with Canada
From French drug pricing to 'loser' windmills: A rundown of who Trump criticized at Davos
Capital One is buying startup Brex for $5.15 billion in credit card firm's latest deal
Trump policies to boost low-end consumer into the midterms, says JPMorgan. These stocks will benefit
Trump signed his Gaza 'Board of Peace' into being. Here's who's on it — and who isn't
What I want from Apple, Meta and Microsoft in their key earnings reports
Airbus CEO warns of new risks after 'significant' trade damage
China didn’t grab many headlines at Davos, but it's the elephant in the room
Shutdown odds grow as Senate Republicans won't remove DHS funding after Pretti killing