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Article: The Secret To Cakes That Seem Like Clouds
- Article from:
- The Washington Post
- Article date:
- March 18, 1998
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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These are the cakes that will hook you on baking. As
impressive as these angel-food, chiffon and sponge cakes look, they
are surprisingly simple to put together. Once you know how to whip
eggs to a fluffy stage, you have the key to success for all of them.
Most of these cakes have no added leavening, but depend on the air
beaten into egg whites, egg yolks or whole eggs for their high rise
and tender texture. It's the air beaten into the eggs and the
evaporation of steam during baking that lift and lighten them.
These lighter-than-air cakes contain little or no fat and fall
into three basic categories. Angel-food cake is simply whipped egg
whites, sugar, flour and flavorings, without ...