angel food cake

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Joined Dec 27, 2015
I didn't change this recipe, I just wasn't using it at all to begin with. And the only reason why I didn't was because I didn't have my phone with me at that time as I said above. I did vaguely rmb someone recommending wayne gisslen's recipe though so I used that one since I happened to have the book on hand. I generally don't change most recipes unless I'm confident of them. Also I was unsure about the flour cause most recipes cake flour. Is it so wrong to ask why his recipe uses plain flour? 
 
535
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Joined Oct 11, 2014
Okay, so I just want to clarify and understand this correctly as sometimes our communication on this site can get a little hazy. I am going to quote you and your words from your posts and then say how it is interpreted and we can go from there.
 Hi, I just tested out this recipe (sort of) but it didn't turn out very well.... I used the recipe from professional baking by wayne gisslen cause I didn't have internet at that time oops. But anyhow, the recipes were nearly identical except that the egg whites had to be beaten til soft and glossy not stiff? But then I kinda beat them abit more anyway til they were nearly almost stiff.
Let us start here. YOU decided to go with Wayne Gisele's recipe which is a good one. The recipes may LOOK identical but they ARE NOT. He stipulates that the egg whites must be room temp or warmer and that you must NOT GO PAST SOFT PEAK when whisking them. You then added that you whisked them more anyway until they were almost stiff.
But then I kinda beat them abit more anyway til they were nearly almost stiff. btw, I actually did follow wayne gisslen's recipe completely haha
THIS IS NOT FOLLOWING THE RECIPE COMPLETELY WHICH MEANS IT WILL NOT WORK RIGHT FOR YOU. Completely means EXACTLY as they say in the method.
 oh, one more thing I did was use cake flour instead of all purpose flour!!  I thought cake flour would have been better for such a delicate cake...
This will not make too much of a difference as your folding in the flour however, it will still be a lighter crumb if using cake flour. As Wayne Gisele's recipe calls for cake flour and you have it.....use it. Most home bakers do not invest in different flours on hand so they only have AP flour available which is okay to use in this case. This is why they call it All Purpose Flour. /img/vbsmilies/smilies/wink.gif
oh I actually don't have an oven thermometer oops... perhaps you misread my statement. I'm just a home baker so I don't have much professional baking equipment unfortunately. 
You don't need to be a professional kitchen to get an oven thermometer for your home oven. They are inexpensive and help leaps and bounds when it comes to troubleshooting your issues with all cooking and baking. I believe you can even buy them at the grocery or dollar stores now.
 Should I just alter her recipe and beat the egg whites to stiff peaks?
NO!!!! DO NOT ALTER RECIPES AS YOU DO NOT KNOW HOW!!!! Once again, BAKING IS A SCIENCE so unless you can formulate the bakers percentage or understand ratios, DO NOT ALTER ANYTHING!!! Follow the recipe you choose to the letter and disregard everything else.

Now, as for using the Wayne Gisele's Angel Food recipe, you might have noticed that you had a TON of batter?? This is because you must look at the weight of the end product. Which is: 

Total weight: 4 lb 12 oz  or  2403 g 

And all depending on which size angel food cake pan you are using: 

8 in. (20 cm)    12–14 oz   340–400 g    360°F   180°C   30 mins approximate bake time

10 in. (25 cm)  24–32 oz   700–900 g    350°F   175°C   50 mins approximate bake time

This means that the recipe is for approximately 3 - 10 in. (25cm) or 6 - 8 in. (20cm) angel food cakes. 

Did you make the full recipe??  What size pans are you using??  Did you grease your pans?? (this is a no no for angel food cake)

Hope some of this is starting to make sense now /img/vbsmilies/smilies/wink.gif
 
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Joined Dec 27, 2015
Ahhhh okay thank you so much! Sorry I guess I don't quite understand the science behind baking very much (esp in the area of egg whites). May I know why your recipe says beat to stiff peaks and wayne gisslen's says beat to soft peaks though? I don't understand why there is this difference esp when both recipes are so similar in every other way. Is it because the baking temperatures are different? 
 
535
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Joined Oct 11, 2014
 May I know why your recipe says beat to stiff peaks and wayne gisslen's says beat to soft peaks though? I don't understand why there is this difference esp when both recipes are so similar in every other way. Is it because the baking temperatures are different? 
Great Questions!! The difference is more in a newbie intro Angel Food Cake recipe than that of a professional one as per Wayne Gisslen's recipe. If I give a home cook who is learning to bake this recipe, most times they can do it no problem as they have all the ingredients and the method allows for over-whipping the egg whites and still produce a good cake in the end. However, the ultimate outcome you want in an Angel Food Cake is one made with soft peaks as over whipping the cake will set too quickly on the edges but will not have enough moisture to evaporate and leaven the center of the cake. This is the characteristic “fallen Angel” food cake. Wayne Gisele's recipe also calls for you to warm egg whites to 110F before whipping them. They hold more air at a warmer temperature and create better structure for the finished cake. This intimidates most home cooks. Method is most important to final outcome.

​Hopefully that answers your questions somewhat. I have to admit I am extremely tired from a very long day so my brain is not on board......lol 
 
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Joined Dec 27, 2015
Yes, definitely! Thanks so much :) so uhmmm is wayne gisslen's recipe similar to making an italian meringue???? 
 
535
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Joined Oct 11, 2014
No it is JUST the egg whites that you are warming up (I would suggest just leaving the egg whites out overnight at room temp should do the trick). The Italian meringue method is bringing the sugar and water mixture to 240*F then adding that slowly to your mixture of egg whites and sugar. Completely different strategy. /img/vbsmilies/smilies/wink.gif  
 
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42
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Joined Dec 27, 2015
Ahhhhhh whoops haha. I live in a hot environment though, so I doubt warming the egg whites willl even be necessary!
 
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