The pH can affect the color, texture, and flavor of angel food cake.
The color is preserved by making it slightly acidic. If it was too alkaline, the anthoxanthins pigments will turn yellow.
The texture is improved by adding acid as well. The acid helps to denature proteins in the egg white, which will help improve the egg white foam used in the cake.
The flavor can also be affected by the pH. If too much baking soda (alkaline) is added to a cake, the cake will taste soapy. If too much cream of tarter (acid) is added, the cake will taste too sour.
Angel food cake and gout ?
no they are non-living
food coloring........duhhh
It is named because of its airy lightness that was said to be the "food of the angels". Originally made in North America it became popular in the U.S. in the late 19th Century. A variety of chocolate cake known as "Devil's Food Cake" considered the "Angel Food's" counterpart is another popular American cake that was developed later. Angel Food Cake is a type of sponge cake where Devil's Food Cake is a type of butter cake.
Angel Food CakeAppel Cake
Angel Food Cake
No.
angel cake
is this a joke? angel food cake is NOT mentioned in the bible. the name was just coined much later in history.
No but they have Devil's food cake on earth too. Does that mean they have People food cake in hell? (yes)
There is a world of difference between a 1 and 2 step angel food cake mix. The 2 step has a much softer consistency and not as spongy looking as a 1 step. I refuse to even buy a 1 step cake mix.
shortening