What would happen if I made angel food cake with whipped cream instead of whipped egg whites?
I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leavening power more or less (or maybe even the same)? And with something like an angel food cake, would the whipped cream work as a substitute? Thanks!
Best Answer
It would not work. The benefit of egg is that it is largely (aside from water) comprised of protein (~12g/100g). This forms a stable structure when you whip it, that is maintained because the proteins denature (that's why the white goes white from clear when cooked) and form an insoluble and highly stable mass.
Cream, on the other hand is largely fat (19g/100g), which forms an emulsion when whipped. When you heat fat - it melts. This would mean that the batter would lose its air and structure.
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What makes angel food cake spongy?
Not Whipping the Egg Whites Correctly You want to whip the whites just until they form soft peaks; whipping too much will make the cake chewy and dense. (No good!)Does egg white make cake Fluffy?
Once you know how to whip eggs to a fluffy stage, you have the key to success for all of them. Most of these cakes have no added leavening, but depend on the air beaten into egg whites, egg yolks or whole eggs for their high rise and tender texture.Angel Food Cake Recipe
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