Who can help me tweak this recipe?

[halo]

Blech....turned out awful. Very dense, didnt raise at all. I think Ill stick with angel food cake for now.

 

[jvls1942]

Quote:
Is the recipe very long? could you post it without any trouble?

my wife made an angle food cake with duck eggs a few weeks ago.

It was a good cake, but was more like pound cake than angle food..

recipes can be tweaked a bit, but not much.. that is the difference between cooking and baking..

 

[TerriLaChicks]

Why don't you try a chiffon cake instead? I made this pineapple chiffon a couple weeks ago to use up some eggs-it was sure tasty!

This pineapple chiffon cake is made with pineapple juice and egg yolks and whites, along with a little vegetable oil and other ingredients.
INGREDIENTS:
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks, slightly beaten
3/4 cup pineapple juice, unsweetened
8 egg whites
1/2 teaspoon cream of tartar
PREPARATION:
Into a mixing bowl, sift together the dry ingredients.
With a spoon make a well in the center of dry ingredients. Add the oil, egg yolks, and pineapple juice. Beat with an electric mixer until very smooth.

In a large mixing bowl, combine the egg whites and cream of tartar. Beat to very stiff peaks. Pour the first batter in a thin stream into the egg whites, gently folding in just until blended.

Pour into an ungreased 10-inch tube pan; bake at 325° for 55 minutes. Increase temperature to 350° and bake for 10 minutes longer. Invert pan and cool completely.

 

[halo]

Ooooh, thanks for that, Ill give that one a try.

 

[halo]

Quote:
Is the recipe very long? could you post it without any trouble?

my wife made an angle food cake with duck eggs a few weeks ago.

It was a good cake, but was more like pound cake than angle food..

recipes can be tweaked a bit, but not much.. that is the difference between cooking and baking..

I can't say I recommend it, but maybe I did something wrong.


6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled

Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.

 

[jvls1942]

Quote:
Is the recipe very long? could you post it without any trouble?

my wife made an angle food cake with duck eggs a few weeks ago.

It was a good cake, but was more like pound cake than angle food..

recipes can be tweaked a bit, but not much.. that is the difference between cooking and baking..

I can't say I recommend it, but maybe I did something wrong.


6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled

Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.

thank you .. I or my wife will try it..

Here is a tip for you.. and it sounds like a cause for your cake to not rise. I am not saying you did do this, but.......when you seperate egg whites.. if even a little yellow yolk gets into the whites., like if you break an egg ,
it will spoil the whole batch of whites.. as far as holding their body after beating them goes..

 

[halo]

Thanks for that tip. The whites beat (beated?) up beautifully; Im not sure that was the problem, but it could have been.