<P> Sugar functions as a sweetener , stabilizer , and tenderizer . The amount of sugar has a large impact on the overrun and stability of the foam . When sugar and egg whites are whipped together , a meringue is formed . If the amount of sugar is less than or equal to the amount of egg whites , a soft meringue is formed . A stiffer meringue is formed when there is more sugar than egg white . Angel food cakes usually have equal parts sugar and egg white . Sugar will disturb protein foam formation in a positive or negative manner . It is also important that the sugar is added slowly , so that the crystals have a chance to dissolve . It is typically added after a weak foam has been formed . This way it can help stabilize the foam instead of impeding on it , causing coagulation and collapse . When the sugar dissolves , it interacts with the proteins at the air / water interface , creating a thicker and more stable cell wall . The sugar can also assist in the denaturing and aggregation of egg white proteins , which increases overrun , giving a lighter texture . Sugar binds water through hydrogen bonds , which allows for a moist final cake and why all of the moisture does not leave during baking . </P>
how much sugar does angel food cake have
sugar is less than or equal to the amount of egg whites