The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on April 28, 2009, 04:47:10 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x64057
Oh my.
Domestic catastophe in the sparkling household.
Sparkly (1000+ posts) Tue Apr-28-09 05:24 PM
Original message
Help!! SOS!! M'aidez!! (Stinky keep out!)
I'm trying to make Stinky a birthday cake -- angel food -- and I'm not getting any peaks from the egg whites!! I already added the sugar to them. I guess I didn't beat them enough before that step, and now they're just syrupy, but won't fluff.
Should I change the recipe by adding some egg yolks and calling it "sponge cake?"
Or just finish the recipe with the flat egg whites?
I can't even pass it off as intentional because I had to ask him where the angel cake pan was!
(It will get strawberries and whipped cream later, so all is not lost. Just a whole lotta eggs!)
The Rita Hayworth primitive:
Tangerine LaBamba (1000+ posts) Tue Apr-28-09 05:31 PM
Response to Original message
1. No joke - we're less than 12 hours away from thunderstorms and lots of rain - and cooling off - and that kind of barometric pressure nonsense will screw with your egg whites.
Same reason you cannot make mayonnaise, even in a food processor, if a thunderstorm is threatening.
That could be it.
Now, this is going too far, blaming bad egg-whites on the weather.
What happened to blaming George Bush?
Sparkly (1000+ posts) Tue Apr-28-09 05:33 PM
Response to Reply #1
3. Wow! Thanks!
I didn't think I was doing anything wrong!
How about whipped cream?
Sparkly (1000+ posts) Tue Apr-28-09 05:38 PM
Response to Reply #5
6. Thanks!
I just followed the rest of the recipe.
He came up while I was writing this and saw the thread, too.
After using the commode in the basement, one assumes.
Vinca (1000+ posts) Tue Apr-28-09 05:32 PM
Response to Original message
2. I've been reading about cream of tartar today (see muffin post).
Apparently if you put 1/4 tsp. of it in for every 2 egg whites, it helps it whip them to peaks. I don't know if it will work once you're as far along as you are, but it might be worth a try.
Sparkly (1000+ posts) Tue Apr-28-09 05:35 PM
Response to Reply #2
4. Yeah, the recipe called for that.
Also lemon juice (?!) which I kinda wish I hadn't added, because store-bought and mix ones have a hint of sourness I dislike -- but I did it anyway.
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You would think she would just start over, and get it right......whip to peaks, then fold in the sugar....easy.