Can I replace all-purpose flour with whole wheat flour?
You can replace some but not all of the all-purpose flour with whole wheat flour when baking. Swapping equal amounts results in baked goods that are too dense with an offputting flavor. In most cooking uses you may substitute whole wheat for all-purpose flour without issue.
Can I use regular flour instead of cake flour for angel food cake?
Cake Flour: Cake flour is a low protein flour and yields a tender angel food cake. Do not use all-purpose flour because the cake will taste like white bread…! In a pinch, you can use this cake flour substitute. But real cake flour is ideal.
Why is cake flour the preferred flour when making angel food cake?
Cake flour gives cakes a fluffy and light texture attributed to angel food cake. The make-up of cake flour contains a lower protein, or gluten, content. When mixing the dough, this low-gluten percentage keeps the dough more crumbly and airy. This is ideal for dough that needs to be more pliable or flexible.
Why did my angel food cake fall out of the pan?
A low volume can result from baking at too low of a temperature, too short of cooking time, too little cream of tartar, or the egg whites are not beaten to a stiff peak. An angel food cake may fall out of the pan for several reasons: The oven could be at the wrong temperature or just not baked long enough.
What is the difference between all-purpose flour and whole wheat flour?
All-purpose flour, also known as white flour, is usually made from a mix of hard and soft wheat, to achieve the ideal protein content (figure, 10 to 12 percent, but it varies by brand). Whole-wheat flour, as implied, is made up of the whole wheat kernel—endosperm, bran, and germ.
Is baking with whole wheat flour better?
Whole wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes. However, this flour can sometimes make the finished product seem drier and produce a coarser texture than using a more refined all-purpose flour.
What can I use instead of an angel food cake pan?
- Wrap parchment paper around an empty aluminum can.
- Fill can with a weight.
- Place the can in the center of a non-non-stick springform pan.
- Cut a round of parchment the same diameter as your cake pan.
- Cut a starburst in the center of your parchment round.
- Fit parchment round into pan.
- Fill pan with cake batter.
Can I use a regular pan for angel food cake?
It is no problem to use the plain and simple round pan, but it is a requirement to place a piece of circular foil at the bottom of your pan before spooning in the cake batter. The foil base allows for easy release of the fragile angel food cake from the bottom of the pan, after the cake is thoroughly cooled.
How do you make an angel food cake?
In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.
What makes an angel food cake low fat?
Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It’s pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture.
Do you have to whip egg whites to make angel food cake?
Without yeast to act as a leavening agent, an angel food cake relies completely on the egg whites to rise. You want to whip the whites just until they form soft peaks; whipping too much will make the cake chewy and dense.
What should the temperature of eggs be for angel food cake?
That means no swapping cake flour for whole wheat flour or cutting down on eggs. The perfect egg temperature for angel food cake is about 60 degrees. Eggs that are too cold won’t whip as well, so take a dozen eggs out of the refrigerator about an hour before you bake.