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Author Question: Why does a beaten whole egg have less volume than the egg white beaten ... (Read 58 times)

melina_rosy

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on: Aug 19, 2018
Why does a beaten whole egg have less volume than the egg white beaten alone?

Question 2

What characteristics possessed by cake flour help create the qualities desired in a cake?


Sassygurl126

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Reply #1 on: Aug 19, 2018
Answer to Question 1

The fat in the yolk hinders foam formation; the egg white is primarily comprised of protein and does not contain fat.

Answer to Question 2

Cake flour, made from soft wheat, has a smaller protein content than all-purpose flour. Therefore, it is less likely to form very much gluten, and this minimal gluten formation allows the cake to be very tender.


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