Amount of Sugar and Flour per Gram of Egg White and Ratio of Sugar
TO Flour (Angel Cake)
Formula and source
Egg white
Gm.
Sugar
Flour
Gm.
Gm.
1.02
0.41
1.23
0.41
0.82
0.27
0.68
0.23
0.70
0.22
0.82
0.41
1.08
0.36
0.69
0.20
0.90
0.36
Ratio of sugar
to flour
I Standard
II
III Thirteen egg
IV Cedarquist
V Prize (I. A. P. I.)*.
VI Hunt and St. John
VII Barmore (1000 ft.)
VIII Barmore (1000 ft.)
IX Barmore (5000 ft.)
2.5
3.0
3.0
3.0
3.1
2.0
2.9
3.5
2.5
* Institute American Poultry Industries.
show the comparative volume of the cakes, and the cells are nearly actual
size.
Beating the egg whites for angel cake. The beating of the egg
whites is one of the important steps in making angel cake. For the best
results, the whites should not be beaten quite as stiff as for foamy omelets
and souffles. The probable reasons for this are the stabilizing influence of
sugar on the egg-white foam and the absorption of moisture by the flour.
If the egg whites are not beaten a cake of small volume and very soggy
texture is obtained. When the egg white is beaten the volume of the cake
increases with the degree of stiffness of the whites, until a stage is reached
at which the greatest volume is attained. Continued beating of the egg
white after that to produce the maximum volume gradually reduces the
volume of the cake, the reduction in volume being in proportion to the
amount of over-beating of the egg white. The influence of the extent of
beating the egg white on the volume of the cake is shown in Figs. 40 and
41, Experiments 69, C and E.
Result of insufficient beating of the egg white. The egg whites for the
cakes in Fig. 40, Experiment 69C, were all beaten together. One-third
of the total weight of the egg white was removed for cake 1 after the egg
whites were beaten until they flowed when the bowl was partially inverted.
The volume is less than when the whites were beaten to flow very slowly
for cake 2. When the egg whites are whipped too little, not as much air
is enclosed and the film of egg white surrounding the air bubbles is not
as thin as it is with longer beating. If the egg white is beaten still less
than for the illustration, the volume is still smaller. With very little beat-
ing, the egg white is quite runny and the cake is tough and compact.
362 EGG COOKERY
Occasionally a gummy layer is found in the bottom of the baked cake. It is
often difficult to give an explanation for this, but it may sometimes be due
to insufficient whipping of the egg whites.
Maximum beating of the egg white. The whites for the cakes in Fig.
37, for cake 2, Fig. 40, and for cake 1, Fig. 41, were beaten until the
tip end of peaks was slightly rounded and fallen. The cakes are more
tender and have a larger volume than when the whites are not beaten
sufficiently. The appearance and stiffness of the egg whites for a maximum
volume in the cake vary slightly with the type and kind of egg beater used.
Fig. 36. — The bowl on the right with the sloping sides is a good type for mixing
and folding.
The bowl on the left has sides that are too straight for efficient folding.
The spatula on the right has a round handle that fits the hand.
The spatula on the left has 4 edges that tend to blister the hand with long folding.
Page 297
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Amount of Sugar and Flour per Gram of Egg White and Ratio of Sugar
TO Flour (Angel Cake)
Formula and source
Egg white
Gm.
Sugar
Flour
Gm.
Gm.
1.02
0.41
1.23
0.41
0.82
0.27
0.68
0.23
0.70
0.22
0.82
0.41
1.08
0.36
0.69
0.20
0.90
0.36
Ratio of sugar
to flour
I Standard
II
III Thirteen egg
IV Cedarquist
V Prize (I. A. P. I.)*.
VI Hunt and St. John
VII Barmore (1000 ft.)
VIII Barmore (1000 ft.)
IX Barmore (5000 ft.)
2.5
3.0
3.0
3.0
3.1
2.0
2.9
3.5
2.5
* Institute American Poultry Industries.
show the comparative volume of the cakes, and the cells are nearly actual
size.
Beating the egg whites for angel cake. The beating of the egg
whites is one of the important steps in making angel cake. For the best
results, the whites should not be beaten quite as stiff as for foamy omelets
and souffles. The probable reasons for this are the stabilizing influence of
sugar on the egg-white foam and the absorption of moisture by the flour.
If the egg whites are not beaten a cake of small volume and very soggy
texture is obtained. When the egg white is beaten the volume of the cake
increases with the degree of stiffness of the whites, until a stage is reached
at which the greatest volume is attained. Continued beating of the egg
white after that to produce the maximum volume gradually reduces the
volume of the cake, the reduction in volume being in proportion to the
amount of over-beating of the egg white. The influence of the extent of
beating the egg white on the volume of the cake is shown in Figs. 40 and
41, Experiments 69, C and E.
Result of insufficient beating of the egg white. The egg whites for the
cakes in Fig. 40, Experiment 69C, were all beaten together. One-third
of the total weight of the egg white was removed for cake 1 after the egg
whites were beaten until they flowed when the bowl was partially inverted.
The volume is less than when the whites were beaten to flow very slowly
for cake 2. When the egg whites are whipped too little, not as much air
is enclosed and the film of egg white surrounding the air bubbles is not
as thin as it is with longer beating. If the egg white is beaten still less
than for the illustration, the volume is still smaller. With very little beat-
ing, the egg white is quite runny and the cake is tough and compact.
362 EGG COOKERY
Occasionally a gummy layer is found in the bottom of the baked cake. It is
often difficult to give an explanation for this, but it may sometimes be due
to insufficient whipping of the egg whites.
Maximum beating of the egg white. The whites for the cakes in Fig.
37, for cake 2, Fig. 40, and for cake 1, Fig. 41, were beaten until the
tip end of peaks was slightly rounded and fallen. The cakes are more
tender and have a larger volume than when the whites are not beaten
sufficiently. The appearance and stiffness of the egg whites for a maximum
volume in the cake vary slightly with the type and kind of egg beater used.
Fig. 36. — The bowl on the right with the sloping sides is a good type for mixing
and folding.
The bowl on the left has sides that are too straight for efficient folding.
The spatula on the right has a round handle that fits the hand.
The spatula on the left has 4 edges that tend to blister the hand with long folding.