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Re: Questions about ingredients
05/22/07 07:21 PM

Little Minnie

Reged: 04/16/04
Posts: 4987
Loc: Minnesota

Angelfood cake is like a sponge cake with no egg yolks. It is a flour base with whipped egg whites. Cream of tartar is a biproduct of wine making and is used in angelfood cake and snickerdoodle cookies and honestly nothing else I have ever seen. It is a stabilizer for the egg whites I believe.
In the US we eat different cake types than in Europe. Our cakes are fluffier and sweeter and don't have chunks/fruits in them. I hope this helps.

--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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Questions about ingredients
Natalia82
05/22/07 01:38 PM

Pie colapsing
Natalia82
05/23/07 07:07 AM

Re: Pie colapsing
Little Minnie
05/23/07 05:06 PM

Re: Pie colapsing
Natalia82
05/24/07 12:33 AM

Re: Pie colapsing
stm8177
05/23/07 05:51 PM

Re: Pie colapsing
stm8177
05/23/07 10:49 AM

Re: Pie colapsing
Natalia82
05/23/07 01:18 PM

Re: Questions about ingredients
Little Minnie
05/22/07 07:21 PM

Re: Questions about ingredients
Natalia82
05/23/07 03:01 AM

Re: Questions about ingredients
stm8177
05/23/07 04:51 AM

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