Page 5 - EHK Catalogue 2016
P. 5
EHK - Bakeware - Baking Tins
What's the Difference?
Angel Food Cake – This sponge cake is described
as delicate, light and airy. Since egg whites are
used instead of the en re egg, the dessert is low-
calorie and virtually fat-free.
ITEM #2319 - 7x4cm ITEM #2335 - 26x7cm
Chiffon Cake – Vegetable oil, eggs, sugar, flour,
ITEM #2327 - 8.5x5cm CAKE TIN ALUMINIUM - LOOSE BASE baking powder, and flavourings are used to make
a rather light cake. A high oil and egg content
CAKE TIN ALUMINIUM - LOOSE BASE
produces a very moist cake.
Sponge Cake – A combina on of flour, sugar,
eggs and some mes baking powder creates a
firm, yet well aerated baked good. When making
a light and airy dessert, most of your success will
come when bea ng the eggs and mixing all the
ingredients in the right manner. A few baking ps
when making chiffon cake, angel food cake, and
sponge cake include:
If your cake shows poor volume, you may not
have beaten the egg whites long enough. You
should beat the egg whites un l they stand in
straight peaks when the beaters are removed.
Your egg white should look moist and glossy. Do
not over mix your cake ba er when you add the
flour – make sure to gently fold in the ingredients
and combine well un l the ba er is just smooth.
ITEM #2320 - SIZE 9x4cm ITEM #2332 - 20x10cm ITEM #2334 - 23x7cm
Heavy fros ng on your angel food cake will
ITEM #2321 - SIZE 12x5cm CAKE TIN ROUND ALUMINIUM compromise the light texture and flavour of the
cake. Instead, opt for a flavoured glaze, such as
ITEM #2322 - SIZE 10x5cm
lemon, orange or chocolate.
CHIFFON CAKE TIN
A chiffon cake with yellow streaks means that
you added the yolks directly to the dry
ingredients without making a "well" in the centre
of the dry ingredients. Oil should be added first –
followed by the egg yolks. Over-beaten or under-
beaten egg whites will cause a layer to form in
your chiffon cake. Only beat the egg whites un l
they are s ff and have a moist, glossy
appearance. Sponge cake that forms layers
means that you did not beat the egg yolks long
enough – remember that you should beat the
yolks un l they are thick and lemon-coloured.
Blend your ingredients only un l they are mixed
or you run the risk of producing a tough cake
ITEM #2345/16 - 16cm ITEM #2347 - 24cm
from over mixing the ba er when the dry
ITEM #2345/20 - 20cm NON-STICK ANGEL FOOD CAKE PAN ingredients are added. Cakes that shrink or fall
LOOSE BASE are a sign that the egg whites were beaten too
ITEM #2345/24 - 24cm
long.
ITEM #2345/26 - 26cm
CHIFFON CAKE TIN - LOOSE BASE
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