Angel food cake
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Ah I just googled angel food cake and it's a different thing.
I've never heard of it over here in the UK, but it looks like a plainish light sponge, you could try a cake batter concentrate?
Sorry can't help more.
it is a sugary sweet airy sponge cake,, If you ever come across it in the UK,,by all means try it,,,, Thanks
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Expensive, yes, but it'll last forever. I just got an email for 10% off this weekend, code 10OFF until Sunday 10/16/14.
So the difference between Angel Food Cake and Sponge Cake from a cooking perspective is eggs.
Angel Food Cakes don't have egg yolks, nor do they have a leavening agent, baking powder or baking soda, nor do they have fat (oil or butter) in them. The cake rises because you have whipped egg whites and then fold them together with the dry ingredients.
Sponge Cakes have egg yolks, but also contain no leavening agent and very little or no fats. The leavening comes from beating the egg whites separately, then combining with a mix that contains the egg yolks combined with the dry ingredients.
Chiffon's are somewhere in between. Chiffon cakes are light like sponge cakes, but the egg whites are not beaten separately. Chiffon cakes also generally contain a fat, so they are more tender and moist than sponge cake.
Ultimately, all 3 types of cakes are Vanilla flavored.
So the my question to Scratchy is, do you want to taste the egg in your cake?
If so, go with the Sponge Cake flavoring...if not find a Vanilla flavored cake/cupcake/etc... that has less of a whole egg flavor to it.
If you are looking for that Angel Food Cake cooked in a Bundt pan then topped with Strawberries, you want less egg yolk and more of a just Vanilla with Strawberries in my opinion.
Hope all of that made sense.
Angel Food Cakes don't have egg yolks, nor do they have a leavening agent, baking powder or baking soda, nor do they have fat (oil or butter) in them. The cake rises because you have whipped egg whites and then fold them together with the dry ingredients.
Sponge Cakes have egg yolks, but also contain no leavening agent and very little or no fats. The leavening comes from beating the egg whites separately, then combining with a mix that contains the egg yolks combined with the dry ingredients.
Chiffon's are somewhere in between. Chiffon cakes are light like sponge cakes, but the egg whites are not beaten separately. Chiffon cakes also generally contain a fat, so they are more tender and moist than sponge cake.
Ultimately, all 3 types of cakes are Vanilla flavored.
So the my question to Scratchy is, do you want to taste the egg in your cake?
If so, go with the Sponge Cake flavoring...if not find a Vanilla flavored cake/cupcake/etc... that has less of a whole egg flavor to it.
If you are looking for that Angel Food Cake cooked in a Bundt pan then topped with Strawberries, you want less egg yolk and more of a just Vanilla with Strawberries in my opinion.
Hope all of that made sense.
So the difference between Angel Food Cake and Sponge Cake from a cooking perspective is eggs.
Angel Food Cakes don't have egg yolks, nor do they have a leavening agent, baking powder or baking soda, nor do they have fat (oil or butter) in them. The cake rises because you have whipped egg whites and then fold them together with the dry ingredients.
Sponge Cakes have egg yolks, but also contain no leavening agent and very little or no fats. The leavening comes from beating the egg whites separately, then combining with a mix that contains the egg yolks combined with the dry ingredients.
Chiffon's are somewhere in between. Chiffon cakes are light like sponge cakes, but the egg whites are not beaten separately. Chiffon cakes also generally contain a fat, so they are more tender and moist than sponge cake.
Ultimately, all 3 types of cakes are Vanilla flavored.
So the my question to Scratchy is, do you want to taste the egg in your cake?
If so, go with the Sponge Cake flavoring...if not find a Vanilla flavored cake/cupcake/etc... that has less of a whole egg flavor to it.
If you are looking for that Angel Food Cake cooked in a Bundt pan then topped with Strawberries, you want less egg yolk and more of a just Vanilla with Strawberries in my opinion.
Hope all of that made sense.
Made perfect sense & yes thats exactly what im going for the Bundt pan with strawberries & whipped cream
Angel food cake is basically a sweet meringue with a little flour added, so a meringue or marshmallow flavor might be a good start.
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