Q: Can carton egg whites be used in Angel Food Cake?

You will want to use fresh egg whites rather than liquid egg whites from a carton. This is because liquid egg whites are pasteurized and therefore do not whip up in the same way.

Q: What is the difference between a Chiffon Cake and an Angel Food Cake?

Angel Food Cake and Chiffon Cake (like our lemon chiffon cake ) are both fabulously light, airy cakes thanks in part to the whipped egg whites folded into the batter. However, chiffon cakes contain a more fat from the egg yolks and oil in the cake batter. Angel food cakes generally do not contain butter, oil, or egg yolks.

Q: What type of Pan Should be Used for an Angel Food Cake?

You can use a basic nonstick tube pan (not a bundt pan) as we used for our lemon chiffon cake , or an angel food cake pan (as we used in our photos). You'll notice that our angel food cake pan has "feet" and also comes in two parts. The pan should be non-stick.

Question 1

Can carton egg whites be used in Angel Food Cake?

Accepted Answer

You will want to use fresh egg whites rather than liquid egg whites from a carton. This is because liquid egg whites are pasteurized and therefore do not whip up in the same way.

Question 2

What happens if egg yolk falls into the egg whites?

Accepted Answer

Just a small amount of fat can prevent egg whites from whipping properly to stiff peak stage. Since egg yolks contain fat, you want to avoid the yolk coming into contact with your bowl of egg whites.

We find it easiest to use an egg separator tool when separating the eggs. Also, do not separate eggs over the mixing bowl of egg whites for this reason. Separate them over a small bowl instead and then transfer to the large bowl one egg white at a time as you work.

Question 3

What is the difference between a Chiffon Cake and an Angel Food Cake?

Accepted Answer

Angel Food Cake and Chiffon Cake (like our lemon chiffon cake) are both fabulously light, airy cakes thanks in part to the whipped egg whites folded into the batter. However, chiffon cakes contain a more fat from the egg yolks and oil in the cake batter.

Angel food cakes generally do not contain butter, oil, or egg yolks.

Question 4

What type of Pan Should be Used for an Angel Food Cake?

Accepted Answer

You can use a basic nonstick tube pan (not a bundt pan) as we used for our lemon chiffon cake, or an angel food cake pan (as we used in our photos). You'll notice that our angel food cake pan has "feet" and also comes in two parts.

The pan should be non-stick.

Question 5

Why does this cake need to be cooled upside down?

Accepted Answer

Unlike other cake recipes, this cake should be cooled upside down. This allows the pan to give the cake extra support as it cools and gravity helps it to maintain its height.

If you were to cool the cake right-side up, it's delicate structure would be in danger of collapsing. Once the cake has cooled, it is nice and sturdy.

Some tube pans are designed with legs, with the upside-down cooling process in mind. This is especially helpful if your chiffon cake bakes up taller than the pan.

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