What’s the Difference?
Angel Food Cakes
: Angel food cakes are made with egg whites and no oil.Without the yolks, they are very low fat. Often, they have no flour but rely on thecoagulation of the proteins in the egg whites to create structure.
: Chiffon cakes are made like angel food cakes but the egg yolksare gently folded back into the batter. They are made with oil.
: Are made with whipped egg whites and again, the egg yolks arefolded back in. No oil is added. Sponge cakes and chiffon cakes often use flour.
How to Make an Angel Food Cake
Angel food cakes seem so much likesummer, light and heavenly and nevertoo filling. With a little whipped cream,they showcase the fruits of summerso well—from strawberries to freshpeaches.Angel food cakes are really easy tomake if you follow a few principles.Today, we’ll show you how and sharea recipe that is nearly foolproof. Onceyou understand these basicprinciples, you can make delectableangel food and chiffon cakes from chocolate mocha to orange chiffon.Consideran angel food cake the next time that guests are about to arrive. With theirtender, melt-in-your-mouth goodness, they are always a favorite, alwaysimpressive, and save time for the other things you need to do. And you’ll feelgood about serving these to your family and friends—angel food cakes arealways low fat, nearly fat free.
For perfect angel food cakes, keep the following principles and practices inmind:1) Get the right pan.
You will need a tube pan with a removable bottom. (Mostrecipes call for a ten-inch tube pan.) To make an angel food cake, you nevergrease the pan so it would be very difficult to remove the cake without theremovable bottom of the tube pan.