need advice about hand mixers and beating egg whites for angel food cake
Posted: 20 January 2008 04:24 PM   [ Ignore ]
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My KA 4.5 qt stand mixer does a good job of whipping egg whites for angel food cakes, but the bowl is not large enough to adequately fold in the dry ingredients.  I am thinking about purchasing a large copper bowl and a hand mixer, just for beating the whites.  Does anyone use a handmixer when making an angel food cake?  If so, what brand and model mixer do you use?  I’ve heard mixed reviews thus far - some people have good success with hand mixers for this job, and others not.  I would really appreciate your feedback before I buy any more baking equipment.

Thanks for your input!

Cakeluvr

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Posted: 20 January 2008 09:29 PM   [ Ignore ]   [ # 1 ]
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cakeluvr - 20 January 2008 08:24 PM

My KA 4.5 qt stand mixer does a good job of whipping egg whites for angel food cakes, but the bowl is not large enough to adequately fold in the dry ingredients.

I’ve got a 4.5qt KA stand mixer… I’ve made a few angel food cakes with no problems (using the 4.5qt bowl; I’ve also got a 3qt bowl).  How many egg whites are you using?  IIRC, the recipe I’ve used calls for 11-12, or about 1-1/4 cups.

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Posted: 20 January 2008 10:39 PM   [ Ignore ]   [ # 2 ]
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You must be very good at folding in the dry ingredients in your 4.5 qt bowl!  One recipe calls for 1-1/2 cup whites, another, 1-3/4 cup whites.  I tried making an angel cake a while back that used 1-1/4 cup whites and they were just about coming out of the bowl when they reached the stiff peak stage.  Folding in the dry ingredients was a real challenge and my cake didn’t rise well at all.  Tasted good, but didn’t have the “classic” (tall) angel cake look.

I appreciate your reply!

cakeluvr

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Posted: 20 January 2008 10:49 PM   [ Ignore ]   [ # 3 ]
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Geez… I don’t ever remember getting that much lift out of 1-1/4 cups of egg whites.  It was about 2/3 full, IIRC.  Maybe I’m doing something wrong… I can see having trouble with 1-1/2 or 1-3/4 cups of whites…

I’m going to have to make one from scratch again (I got a rushed request for one and I—gasp!—used a box last time).

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Posted: 20 January 2008 11:51 PM   [ Ignore ]   [ # 4 ]
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Please let me know how your scratch cake comes out.  It’s very possible that I used 1-1/2 cup whites and that’s why they whipped up so close to the top of my bowl.  I may have remembered this detail incorrectly (I have several recipes in my cake baking folder) and you, most likely, did nothing wrong. Thanks again for your input and happy angel cake baking. 

cakeluvr

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Posted: 21 January 2008 12:04 AM   [ Ignore ]   [ # 5 ]
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Thanks, Matthew for your reply!  I think I will check out some hand mixers on line.  I’m encouraged to hear that you’ve had success with your angel and chiffon cakes using a hand mixer.  I use a big rubber spatula to fold in the dry ingredients, but maybe a balloon whisk might be a better tool.  I’ll read up about folding on the main blog, as per your suggestion.  I appreciate your feedback.

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Posted: 24 January 2008 03:09 PM   [ Ignore ]   [ # 6 ]
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Thanks everyone for your replies.  I think I’m going with a hand mixer and large copper bowl for angel cakes.  Happy baking!

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