I came across a recipe that asks me to whip egg yolks until light. What does the end product look like? ?

Also what is the difference between cake flour and all-purpose flour? Will it make a big difference? Do I need to make an adjustment to the amount of flour i use?


Please help!I came across a recipe that asks me to whip egg yolks until light. What does the end product look like? ?
Egg yolks look very different once they are beaten light. They actually turn a lighter color and get very smooth in texture; their volume will increase, too. They will look sort of like vanilla pudding...no kidding.





The difference between cake and all purpose flour is the gluten content. Gluten is that starch in grains and potatoes which thicken and develop texture. Cake flour has a low gluten content so cakes will turn out crumbly. Bread flour has a high gluten content for breads to bake more solid. All purpose flour is right in the middle. It has a medium gluten content for multipurpose baking.





If you have a recipe for cake flour, but only have all purpose flour on hand you can make your own. For every cup of cake flour, put 2 tablespoons of corn starch into a one cup measuring cup, then fill it loosely to the top and level off with all purpose flour.I came across a recipe that asks me to whip egg yolks until light. What does the end product look like? ?
Cake flour is a finer mill, and has a different protein content than all purpose flour. You don't have to make any adjustments when using different types of flour. Just remember to fluff the flour before scooping, and level off you're measurements. As for the egg yolks, they will become thick, and almost ribbony, and a much lighter yellow, almost like a butter yellow.
The eggs will be a pale yellow color almost like a custard.The cake flour is very light a fine almost like dust,and usually there are other ingredients mixed with this flour,the all purpose is more heavy in texture,you will notice the difference when you pinch it with your fingers.
Egg yolk doesn't whip up like egg whites do. It'll be kind of foamy with bubbles around the outside.





As for all-purpose vs cake flour.


Cake flour is always the best choice because it contains the right amount of protein. However, all-purpose flour isn't that far off from cake flour. You should never use all purpose flour for bread though.



the egg will look very fluffy, almost liked whipped cream. AP flour is a mix of bread, cake flour...etc in ratios so it can be used anywhere. you might need to make an adjustment, but you might have to look for a substitution chart.
They will just be a frothier light colored version of them selves. Kind of a pale yellow.





Cake flour is a finer grind, you can use ap flour but the end rpoduct may night be as light and will probably be dense.
They'll look rather like Devon cream. Cake flour is a bit finer than a-p. I think you can double sift the a-p and be A-OK.