sparkling husband primitive's owner making him birthday cake; flopping

[franksolich]

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.

[Wineslob]

You would think she would just start over, and get it right......whip to peaks, then fold in the sugar....easy.