ISO homemade angel food cake mix using powdered egg whites

cascadia

I bought a huge can of powdered egg whites in the hopes that I can eliminate the need for using up all the yolks any time I want to make a recipe that calls for whites. However, what I'd really like to do is to find a recipe for angel food cake where I can mix everything together ahead of time (egg whites, flour, sugar, cream of tartar) and then just add water - just like the boxed mixes you find in the stores.

I haven't had any luck doing that, but I had hoped someone here might have some ideas. Can I just mix the regular ingredients together, add water, and whip it up? Will the egg whites still whip when mixed with flour and sugar? How does the magic happen when using a boxed mix?

badge posted by: cascadia on June 05, 2012 at 6:32 pm in Baking, desserts and sweets
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reply by: KitchenBarbarian aka Zen on June 06, 2012 at 7:02 am
KitchenBarbarian aka Zen

I've never made angel food cake from a box, but I don't think you can mix up ALL the ingredients - because you have to foam the eggs before adding the flour! However I don't see why you couldn't measure little packets of your ingredients out and store them all together in a bundle, in ziploc baggies.

Powdered egg whites should work fine in an angel food cake - if they foam up enough to make a meringue (and they do) they will foam up enough for an angel food cake as well.

Cake mixes are chock-full of additives and emulsifiers to give a chemical boost so your angel food cake can achieve lift-off. That's why they can get away with a "just add water" sort of an approach. We can't - and really probably don't want - to do that at home.

Prepackaged cake mixes aren't bad per se, but they're not really very good either. The thing about a cake mix is it's really hard to mess it up, but it's also really hard to make a truly stellar cake from one.

But what you can do is simplify the from-scratch process by pre-measuring dry ingredients and making yourself bundles of "mix" for use later. You'd still need to go through all the steps, but at least everything would be measured out in advance.

Lots of us have been having great success with a pie crust mix, where many of us struggled with pie crust before. Even though the "mix" is exactly what we would have used if we measured as we went, it reduces the stress and time necessary to actually make the pie crust so that what formerly seemed like a huge mountain of trouble becomes easy as .... well, PIE.

I pre-measure dry ingredients for a lot of my baked goods these days and it has made the difference between being able to bake a few times a week and not being able to bake at all. Having everything pre-measured and all in one place saves me a lot of time and energy.

I don't see why it can't work for a cake "mix" just as well, as long as you keep ingredients for each stage separate and then just follow the normal steps when you assemble.

reply by: pammyowl on June 06, 2012 at 8:20 am
pammyowl

Here is a recipe for Angel Food Cake using meringue powder. I have never made it but it my give you an idea.
http://www.confectioneryarts.com/Products/Meringue%20Recipe%20HTML/Angel...

reply by: KAF_Frank on June 06, 2012 at 8:49 am
KAF_Frank

Hi,
Blending all of the ingredients at once will not give the result you desire. But you may use dried egg whites to replace the fresh whites in the recipe. Follow the reconstitution directions on the can.

I've just finished working through a bunch of meringue based recipes using dried eggs in the Test Kitchen, and they come out just fine. I do find that allowing the dried powder to "rest" for about 10 minutes after being roughly mixed with the water give the best loft during whipping. Give it a try. Frank @ KAF.

reply by: BakingChemist on June 06, 2012 at 9:14 am
BakingChemist

The angel food cake mixes I have tried all had TWO pouches: one that is mixed with water and then whipped, and the second pouch that has the flour and some sugar and flavor, that gets folded in at the end.

So you can make any angel food recipe by mixing the egg white powder and water using the correct proportions. You have to add some sugar to this while you are whipping it. Your flour and remainder of the sugar should be sifted 3X just before using to make the cake as light as possible.

This does NOT take any more time than making the angel food from a mix. Really.

And if you are searching online, make sure you search for recipes that use egg white powder, not meringue powder. NOT the same thing.

reply by: KitchenBarbarian aka Zen on June 06, 2012 at 6:32 pm
KitchenBarbarian aka Zen

I've never made angel food cake from a mix, but at least some of the mixes have you dumping all the dry ingredients in all together:

Pillsbury angel food cake mix demo

Premeasuring really will cut the time, effort, and anxiety of making an angel food cake significantly, even if you CAN'T dump it all in there together like that.

reply by: cascadia on June 11, 2012 at 10:19 am
cascadia

Ok, I gotcha. It's been a looooong time since I used a boxed mix for angel food cake, so I didn't recall their being two packets, but that makes a lot more sense. I did use the powdered whites last night along with some leftover whites I already had and it whipped up nicely. After that, just a matter of folding in the flour/sugar. My cake seemed to rise in the oven, then sink slightly even before I pulled it out, but it tasted fine after it had cooled. Still fluffy and way more moist than store bought. Thanks for the input!