Recipe: Snow Angel Cupcakes (2024)

FAQs

When you made angel food cake it asked you to fold in ingredients what is the purpose of that? ›

Folding makes your mousses airier, chiffon cakes lighter and your souffles sky high. Here's how to do it step by step. From chiffon to angel food, mousses to sponges, folding is an essential technique in the world of baking. Some of my favorite desserts require this method to achieve that light-as-a-feather texture.

Use room temperature eggs for the best meringue results and separate the eggs, one at a time with three containers. One for yolks, one for quarantine and the final for completely yolk free whites. This will ensure that no fat at all gets into your final mix, even the smallest fat will ruin the rise of the cake.

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

Can I use all-purpose flour as a substitute for cake flour? You can use straight-up all-purpose flour instead of cake flour, but the texture of your baked goods won't be the same—they won't turn out nearly as tender and delicate. Your better bet is to use the all-purpose flour-cornstarch mixture detailed above.

Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

How do you cool an angel food cake? If you've baked it in a tube pan, you invert it onto a bottle that goes through the center hole of the pan, so the cake doesn't collapse as it cools. Once it is thoroughly cooled, you can take it out of the pan. If you do it too soon, you will have a tasty, but dense cake.

Folding is a way of mixing together two ingredients with different densities to preserve the lightness and structure of the mixture. Generally, one of the ingredients is light and airy, like whipped egg whites, and the ingredient it's being folded into is heavier and denser, like melted chocolate.

Folding helps ensure that finished baked goods have a light and airy texture and is an important technique for things like cakes, quick breads, soufflés and mousse. By folding mixtures together, you can control how much air is in your mixture and achieve ideal results in your final product.