When making homemade cake, egg whites and egg yolks do not have to be beaten separately, because the flavor and texture, when beaten separately, will be better...
When making homemade cake, egg whites and egg yolks do not have to be beaten separately...?
If you beat the egg whites and yolks separately, the protein will expand a lot. If it comes in contact with water and oil, it will suffer. Egg yolks contain a lot of fat, which affects the expansion of the protein. Sponge cakes are whisked with whole eggs, depending mainly on the emulsification. The water and oil content is relatively small and dry. The cake is made with separate eggs. The yolks are separated from the proteins. The main purpose is to utilize the foaming effect of the protein for a soft texture.
Because egg whites are easily removed, the two proteins are whisked separately and mixed together. The cake is fluffy and has a more delicate flavor. The two are not separated. You can also use the whole egg for the cake, but the flavor is not as good as beating them separately.?
Sponge cake is a type of cream-foam cake, consisting of a web of eggs and sugar, foam and flour. It is further divided into whole egg sponge cake and egg sponge cake. Whole egg sponge cake is made by mixing whole eggs with flour. To make an egg sponge cake, the egg whites and yolks are separated and then mixed with flour.
Chiffon cakes are a combination of creamy foam and batter cakes. To make it, separate the egg whites from the yolks and send them separately before mixing. It is similar to an egg sponge cake, but chiffon cake uses more eggs so the organization is larger. Angel food cake is an angel food cake, which is a creamy foam cake. It is a soft foam produced by beating eggs. It differs from angel food cake in that it does not add a drop of fat and even the egg yolks, which contain fat, are removed. Only the egg whites are used to make the cake. As a result, the cake is bright and snowy, hence the name angel food cake.
Pudding cake is a European cake made of butter, eggs, sugar, and milk as the main ingredients, supplemented by various accessories, frozen or baked. This cake is made by adding egg yolks in several parts and mixing well, adding sugar in several parts to the protein, beating it to a long angle, pouring one-third of the egg white batter into the batter, chopping and mixing well, then pouring it back into the egg white batter, chopping and mixing to make a homogeneous batter.