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In terms of an angel food cake, overrun is the increase in volume from the original volume caused by the inclusion of air. The overrun of an egg white foam ranges from 500 to 800%. This means that whipping 100 mL of egg whites would result in 500–800 mL of air incorporated into the foam.
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. ... The physical stress of beating egg whites can create a foam.
Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. They are leavened primarily by the air that is beaten into the egg whites that they contain. [ 1 ] They differ from butter cakes , which contain shortening, and baking powder or baking soda for leavening purposes.
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
Sugar is hydrophilic, extracting water out of the egg whites. This will lighten the protein network, allowing the foam to be stronger and more elastic. The sugar dissolves in the protein network but does not become part of the protein network. The sugar must be added slowly to the egg whites, while continuously mixing.
The process of whisking egg whites incorporates air bubbles to create a foam by agitating the protein albumen to create a partially coagulated membrane, making the egg whites stiffer and increasing their volume. [11] This type of cake, also called foam cake, depends on aeration of eggs and heat to rise. [9]
Pour the white into a freezer-safe container or ice cube tray (before transferring it to a freezer bag). Label the container or bag with the number of eggs, the date, and freeze for up to a year ...
There are three ways to make hard-boiled eggs:. You can pop 'em in an egg cooker, try the Test Kitchen-approved microwave approach, or go the old-fashioned route with a pot of boiling water.. If ...