why meringue won't rise high like angel cake?
- AnnLv 72 weeks ago
Meringue isn't like an angel food cake, because it doesn't have any ingredients in it that will cause it to rise like yeast. You can increase the volume of meringue by adding a little (very little) cream of tartar when you're whipping it. Don't add much or it will have a bitter taste.
- deniseLv 72 weeks ago
When you've whipped it, piled it on your 'pie' as high as you can, it will just brown in the oven it does not rise anymore than that.
- ckngbbblsLv 72 weeks ago
an angel food cake actually climbs up the sides of the pan which is why you cannot grease it and cannot have any fat in the mixing bowl, egg beaters, etc when making angel food cake.
- Anonymous2 weeks ago
A few reasons:
1) you got fat in the whites
2) they're too cold
3) not enough sugar
4) not beaten long enough
5) it's too humid
Adding some acid can help. Salt, vinegar, lemon juice, or cream of tartar.
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- Nikki PLv 72 weeks ago
It would but...
Usually when making an Angel Food Cake you use a dozen egg whites and when making a meringue you might use 2 or 3 a lot of difference in the volume between the two. If you used the same number of whites for the meringue I think you would find it is about the same.
- CliveLv 73 weeks ago
What about it? You're supposed to ask a question.
- pattyLv 53 weeks ago
no yeast or flour
- CrustyCurmudgeonLv 73 weeks ago
All of the air the egg white can contain is whipped into the meringue before baking.There's no moisture to steam and lift the meringue.