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! |
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