Diana's Desserts Forum

Diana's Desserts Forum / By The Oven / angel food cupcakes Search | Register | Log In
     Reply to this DiscussionReply to this Discussion << previous discussion || next discussion >> 
Posted By Discussion Topic: angel food cupcakes

Printer-friendly Version  new posts first

snoboard 01-29-2010 @ 11:21 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 36
Joined: Nov. 03
more info 
They rose higher because -
'Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. This and the lack of fat causes angel food cake to have a very light texture and taste.'  http://en.wikipedia.org/wiki/Angel_food_cake

Chef Boy-Ar-Bakke



This message was edited by snoboard on 1-29-10 @ 11:24 AM

sherri 01-23-2010 @ 2:47 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 3
Joined: Jan. 10
more info 
I recently bought angel food cupcakes that had obviously risen beautifully high above the cupcake paper. Does anyone know how they did that?



This message was edited by diana on 1-25-10 @ 11:43 AM




Diana's Desserts Forum Home | Back to Diana's Desserts Home Page | Contact the Webmaster


© 2004 Diana's Desserts
Powered by < CF Forum 2000 > v.1.01.05