Course curriculum

  • 1

    Introduction

    • Angel Food Cake Science Overview

  • 2

    Angel Food Cake Ingredient Science

    • White Sugar - specifically, sucrose. Where does it come from?

    • Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    • Egg White Science

    • Cornstarch - what is it, where does it come from, and what is it used for?

    • Salt...where does it come from?

    • Baking Soda...what is, where does it come from, and what does it do?

    • Cream of Tartar - what it is, where it comes from, and what it does in our food

    • Citric Acid - what is it, where does it come from, and what is it doing in my food?

    • Cellulose Gum - am I really eating wood?

    • Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?

    • Sodium Lauryl Sulfate - what is it, where does it come from, and what is it doing in my food?

  • 3

    Angel Food Cake Process Science

    • Cake Leavening - Two Methods That Really Work

    • Baking at High Altitudes - why it makes a difference

    • Angel Food Cake: Putting It All Together

  • 4

    Angel Food Cake at Home

    • Angel Food Cake from Scratch!

    • Angel Food Cake from a Box!

    • BONUS: Bloopers!

    • Just a few questions to let me know what you think about this course!