Angel Food Cake Egg Whites, Sugar & Flour Ratio

From

American Eggs

To

British Eggs

Conversion Result

You have:

1 Large egg

Standard for most recipes

Weight per egg: 56g

Total weight: 56g

British equivalent:

1 Medium egg

Standard for UK recipes

Weight range: 53-63g

Weight difference:0.0%

Most American recipes assume Large eggs

US Large Egg Components

38g

White

18g

Yolk

7g

Shell

UK Medium Egg Components

35g

White

18g

Yolk

5g

Shell

Why Egg Size Matters

Too Large Eggs:

  • • Too much liquid → soggy texture
  • • Cakes may sink in middle
  • • Cookies spread too much

Too Small Eggs:

  • • Dry, crumbly texture
  • • Poor rise in cakes
  • • Insufficient binding

Quick Tips

  • • Room temperature: US recipes often specify this; UK eggs need 30 min out of fridge
  • • Free-range variations: Can vary ±10% in size, always weigh for accuracy
  • • Freshness test: Fresh eggs sink in water, old eggs float
  • • Emergency measure: 1 large egg ≈ 3 tablespoons beaten egg

Perfect Angel Food Cake Ratio

1 : 1 : 1

Egg Whites : Sugar : Flour (by weight)

300g + 300g + 100g

10 egg whites = 10" tube pan = fat-free heaven

Classic Angel Food Cake Recipe

Ingredients

  • Egg whites (room temp) 300g (10 large eggs)
  • Granulated sugar 300g (1½ cups)
  • Cake flour (sifted) 100g (¾ cup + 2 tbsp)
  • Cream of tartar 1 tsp
  • Vanilla extract 1½ tsp
  • Almond extract (optional) ½ tsp
  • Salt ¼ tsp

Instructions

  1. 1. Preheat 325°F. Do NOT grease tube pan (must climb sides!).
  2. 2. Sift flour + 150g sugar together 3 times. Set aside.
  3. 3. Beat whites + cream of tartar + salt to soft peaks.
  4. 4. Gradually add remaining 150g sugar, beat to stiff glossy peaks.
  5. 5. Fold in vanilla + almond extract.
  6. 6. Sift flour mixture over whites in 4 additions, fold gently.
  7. 7. Pour into ungreased tube pan. Bake 45-50 min until golden.
  8. 8. Invert pan immediately. Cool upside down 1-2 hours.

☁️ Must Cool Upside Down!

Angel food cake is so light it will collapse if cooled right-side up. Invert pan immediately (use "feet" or bottle neck). Gravity keeps it stretched tall!

Angel Food vs Sponge vs Chiffon

Type Eggs Fat Texture
Angel Food Whites only NONE (0% fat) Very light, chewy, white
Sponge Cake Whole eggs NONE (0% fat) Light, dry, yellow
Chiffon Cake Separated eggs Oil added (moist) Light but tender, rich
Genoise Whole eggs Melted butter added Dense, buttery, European

Why Angel Food Cake is Unique

100% Fat-Free

No butter, no oil, no egg yolks. Pure egg white foam gives structure.

  • ✓ Only ~70 calories per slice
  • ✓ Cholesterol-free
  • ✓ Perfect with fresh fruit

Ungreased Pan

Batter must cling to sides to rise. Grease = collapse!

  • ✓ Use uncoated aluminum tube pan
  • ✓ Not nonstick (can't climb)
  • ✓ Cool upside down

Cake Flour Essential

Lower protein = tender crumb. All-purpose too tough.

  • ✓ Cake flour has 7-8% protein
  • ✓ Sift 3 times for air
  • ✓ Fold gently (don't deflate)

Troubleshooting

Common Problems:

  • Collapsed after cooling: Didn't cool upside down
  • Dense, heavy texture: Overmixed, deflated egg whites
  • Large tunnels/holes: Didn't tap pan to remove air bubbles
  • Won't rise: Pan was greased (can't climb sides)
  • Falls out of pan: Cooled right-side up (gravity pulls down)
  • Tough texture: Used all-purpose flour instead of cake flour

Pro Tips:

  • • Room temp egg whites beat to higher volume
  • • No yolk at all! Even a drop prevents peaks
  • • Beat to stiff peaks but not dry/grainy
  • • Fold flour in 4 additions (less deflating)
  • • Tap pan 2-3 times to remove big air bubbles
  • • Run knife around edges to release before inverting

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