Beating Egg Whites for Italian Cream Cake

Video Transcript

Hi, my name is Gail Hoffman and I’m in, I live in North Reddington Beach, Florida and on behalf of Expert Village I am going to demonstrate how to make Italian Crème Cake. Okay now that, that is all mixed we are ready to beat our egg whites and so we remove this mixing bowl and set it aside and it is very handy to have a second mixing bowl so that you don’t have to wash one out to do the next step. And in here we have the five egg whites and I am going to attach the whisk attachment and we are going to beat this to soft peaks, which will take, it takes about two to three minutes on high. Okay as you see the egg whites are becoming very light and frothy and they are starting to take shape and we are looking for what is called soft peaks and to check for soft peaks we can take off our whisk and you can kind of see what’s in the bowl. It actually needs a little bit more, you want somewhere between soft and stiff peaks, medium peaks. Okay, these look to be more or less how we wanted them and we are ready to fold them into the rest of the cake batter.

Watch these related videos

• 
  Beating Egg Whites for Italian Cream Cake

  playlist Views: 519

• 
  Beating Egg Whites for Yule Log Dessert Recipe

  playlist Views: 470

• 
  Mixing Ingredients for Italian Cream Cake

  playlist Views: 522

• 
  Combining Egg Whites & Batter for Italian Cream Cake

  playlist Views: 485

• 
  Ingredients for Italian Cream Cake Frosting

  playlist Views: 614

• 
  Mixing Sugar & Butter for Italian Cream Cake

  playlist Views: 590

Community Members who...

• Favorited this Video
• Rated This Video

Thumbs up or Thumbs down? Be the first to rate this video!

Top Tags