olivedispencer
Assistant Cook
- Joined
- Apr 4, 2011
- Messages
- 2
Hello, I had a question about dying angel food cake. I have made rainbow cakes in the past, and usually I just add the dye after the batter has been made. I wanted to try to make a rainbow angel food cake and was wondering if anyone had suggestions regarding when to add the dye to the batter to ensure that the egg whites remain in working order (i noticed that if I mix them too much after folding them into the dry ingredients, they lose volume and beating the batter after the fact doesn't always help). Should I add the dye to the egg whites before folding? Or should I mix the dye in post-folding? Should I try to dilute the gel dye in something so that it mixes more smoothly? Thanks for any suggestions you can offer!