I’m making an Angel Food cake right now and the recipe calls for me to fold the flour into the egg white mix. Why can’t I just pour it in and stir? I mean, I’m not going to I just want to know why I can’t.
I’m not familiar with angel food cake but often you fold in flour or something else with fluffed egg whites rather than stirring it in because you don’t deflate the egg whites as much that way.
In every instance of folding I am familiar with the reasons are what Spectralist says. You are trying not to deflate some kind of foam usually egg whites or cream.
Right. Especially for angel food cake, where all the leavening comes from whipped egg whites. Beating would deflate many of those tiny bubbles and leave you with a flat cake. Folding preserves more of the bubbles and leaves you with a light and airy cake.
You can get away with beating for brownies because they get leavening from baking powder or soda, but there you don’t want to beat too much or you’ll develop too much gluten from the flour/liquid and that will make it tough.
In a prior step you whipped air into the egg whites and if you now stir the batter together vigorously you will expel all that air. Folding is really just a very gentle way of mixing.
Well that was quick.
Lol, it seemed like everyone knew the answer but me. Thanks you guys.
Now let’s hope this Angel Food came out good, this is my first time making it ::crosses fingers::
Let us know how it comes out!
(Unfortunately I arrived too late to give you an answer, but everyone else covered it)
A good recipe should mention this, but just in case, since it’s your first: Angel food cake should be made in an ungreased pan. That’s very important, since the cake needs to grab on to “climb” the walls of the pan while it bakes. Secondly, it must cool upside down. Old pans have three little “legs” on the top to help you out here. Newer pans may not. You probably have a wine or ketchup jar that willfit in the center and hold it off the counter. If not, put three unopened cans on your counter far enough apart to support the rim when you flip the pan over.
Am I the only one who heard “expel all that air” and thought “passing gas”?
Do not mix your angel food - it will fart and deflate.
It came out…ok. I’m not to certain if I like the taste and when it cooked it didn’t fill most of the pan like the picture says it should. When I folded in the flour and such I used a wooden spoon, as I don’t have a plastic spatula, so that might as been it.
My wife says it’s edible, so I’m not allowed to throw it away and try again.
Follow up: What would be a good frosting for it?
This seems like a good moment to mention ‘The Cookbook Decoder’ - a book which explains the basis behind many cooking techniques. The first chapter can be viewed as a pdf…
My domestic science teacher insisted that we use a large metal spoon for folding. This was probably because part of her technique included cutting the mixture with the edge of the spoon if it became unwieldy. She also said that folding, by creating multiple layers, traps even more air in the mixture.
I’m always a big fan of berries and whipped cream, but I’ve seen angel food cakes with different glazes.
I ended up using a lemon whip frosting with strawberries on top.
Frankly, in my experience, the 99 cent angel food cake mixes make a perfectly delicious cake and then you don’t have to fuck around with a shit ton of egg whites. Nothing pisses me off more than seeing a cool recipe call for 8 egg whites. Use the whole egg or fuck off, you silly recipe!
I just bought a carton of egg whites. The recipe called for 1 1/2 cup, and I really didn’t want to have to go through the effort of separating a dozen eggs.
Well, you can do that too. I suffer from an inability to plan ahead with my baking and end up stalking the kitchen at 8 at night trying to find substitutes for half the ingredients in the stupid recipe.
I learned my lesson after having to go to the store twice within five minutes because I didn’t have stupid baking soda or vanilla extract for stupid chocolate chip cookies.
That were stupid.
Yeah, baking soda is pretty unsubstitutable. If it’s baking powder, you need, you can sometimes fake it with baking soda and cream of tartar but not the reverse. As for vanilla, I’ve found, if I’m baking for, uh, lesser palates, I can leave out the vanilla without any harm.