Angel Food Cake Recipe Always Goes Wrong
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
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.