Angel Food Cake Recipe Always Goes Wrong

Asked November 10, 2015, 11:59 PM EST

I used to make angel food cakes without any problems, but the last 2 times I have had a terrible time making them. The last one I made was not even edible. The only thing I am doing differently is that I am using sugar substitutes which I thought would be ok. Last time, I used Stevia in the Raw. This time I used coconut sugar and xylitol. While I was getting the egg whites to peak, everything was fine until I added the flour and the sugar mixture. There was no more fluff and the egg whites looked like soup. Everything turned watery. What went wrong?

Seminole County Florida food preparation

1 Response

Sugar is important for stabilizing the protein bonds that form the foam matrix. Removing the sugar makes getting a stable foam network more difficult, if not impossible.