CAKES: NO-FAT METHOD
[Angel Food Cake & Variations]
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
3 Parts Egg Whites: 3 Parts Sugar : 1 Part Flour
YIELD: 210 grams
  • Flour           [ 30 g ]
  • Sugar          [ 90 g ]
  • Egg Whites  [ 90 g ]
  • Salt             [ 1/4 tsp. ]
(x 2) YIELD: 420 grams
  • Flour           [ 60 g ]
  • Sugar          [ 180 g ]
  • Egg Whites  [ 180 g ]
  • Salt             [ 1/2 tsp. ]
(x 4) YIELD: 840 grams
  • Flour           [ 120 g ]
  • Sugar          [ 360 g ]
  • Egg Whites  [ 360 g ]
  • Salt             [ 1 tsp. ]

tECHNIQUE

Comments
  • Key Concept:  Meringue with flour. A Cake with no fat.  A variation of a sponge cake.
  • Key Concept: Level of mixing egg whites.  Refer to comments for right level of mixing.
  • Mixing Tools [Hand]:  Large bowl (promoting aeration), Whisk, Flat Rubber Spatula.
  • Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
  • Mixing Method [Foaming]: Whisking sugar and eggs [whites in this case; sugar is uniformly distributed, increase in volume].
  • Mixing Method [Wet Ingredients]:  Added before dry ingredients.  Folded mixing method to prevent air loss.
  • Mixing Method [Dry Ingredients]:  Sifting is ideal. Folded into batter; not whisked or mixed.
  1. Preheat Oven & Prepare baking pans with no greasing agent; fat prevents sticking and rising. Parchment paper is ideal.
  2. In a mixing bowl, add egg whites.
  3. In a separate bowl, add 1/2 sugar, flour and dry flavours (optional) and mix well.
  4. Beat egg whites on medium for one minute, then add salt, liquid flavours (optional) and mix on med-high.
  5. Once foam has been established (mixture is opaque), drizzle remaining sugar slowly and continue mixing until sugar is incorporated and foam just passes pourable stage; a weak peak is formed.
  6. Add dry ingredients slowly to prevent splattering.  Optional:  Sifting dry ingredients over egg-white mixture allows for easier incorporation.
  7. Fold the mixture over on itself until dry ingredients are incorporated.
  8. Pour into prepared baking pans; ready to bake.
Comments
  • Flour: 7 Protein content. AP flour is cost-effective. Cake flour is ideal.
  • Mixing: Egg-white & sugar mixture should be whipped on med/med-high.  Too high, or hard, rising will not occur. 
  • Mixing: Texture that is white, fluffy: cannot pour easily, but not stiff peaks.
Storage
  • Batter should be used immediately

Cooking
  • Oven Temperature: 350°F
  • Cooking Test:  Toothpick.
  • Rest: 60-90 minutes minimum; allowing sugar-protein network to set properly.
  • Cooling: Elevated Rack.
  • Storage: Fridge for maximum 5 days. 
Notes
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