[ Reply | Next | Previous | Up ]

Re: Egg whites

From: Sarah Phillips
Date: 10 Oct 2002
Time: 08:35:48
Remote Name: 64.81.210.89

Comments

I would only stick with stainless steel or optionally copper for beating egg whites. If you use a stainless steel bowl, it will scratch from the beaters. Even my large Pyrex measuring cups that I use for mixing batters, scratches ------------ Cakes that have their eggs separated, rely upon the beaten egg whites for leavening. See: http://www.baking911recipes.com/cakes_sponge_classic.htm Cake recipes that use chemical leaveners, such as baking powder and baking soda, need not have their eggs separated -- the leaveners plus mixing steps, such as creaming the butter and sugar, which produces air bubbles, expand them for a lift and an airy texture. See http://www.baking911recipes.com/cakes_bundt_lemon.htm

Last changed: June 03, 2007