Angel cake

　　Simple and pure angel cake.Angel cake is very different from other cakes, its cotton-like texture and color, is made by mixing hard-boiled eggs with white sugar and white flour.It does not contain beef fat, so the foam of the egg yolk can better support the cake.It's better to use a special angel cake baker.

WHAT YOU NEED

Ingredients

Protein 5 people
55 grams of low-fat flour
115 grams of fine sugar
10 grams of cornstarch
1 gram of salt
White vinegar in moderation

How TO MADE Angel cake

Steps 1 to 4

1. Add salt and a few drops of white vinegar (or a little bit of tartar powder) after beating the protein with an egg beater until it looks like a fish eye.

2. Add fine sugar three times to create a moist foam.

3. Low-fat flour and cornstarch are mixed through a sieve and poured into the protein.

4. Gently stir the flour and protein evenly with a rubber scraper.

Steps 5 to 8

5. When stirring, use a rubber scraper to stir from the bottom up, do not stir in circles so that the flour does not rise.

6. Pour the cake paste into the mold, flatten it, and shake the mold with your hand twice, shaking the air bubbles out.

7. Then put it in a preheated oven, 190 degrees, and bake it for about 30 minutes before it comes out of the oven.

8. Cool, open, cut, and finally eat.

Handy cooking tips

　　1 Add tartar powder or white vinegar to the protein to balance the alkalinity of the protein.This is especially important in angel cakes, because angel cakes are made only with protein, and if the protein is too alkaline, the baked cake will be milky yellow, will not have a white texture, and will not taste good.2 Angel cake does not contain oil, it is a very tough cake, not easy to shrink, elastic rich After cooking, it is not easy to shrink back even without reversing the cooling.In addition, because it is tough and does not crack as easily as a sandwich cake, it is also very easy to get rid of the mold, even if you twist it a little, it will not destroy the integrity of the appearance.3 Because a cake that is too tough does not taste good, in the recipe of the angel cake, one should try to make the cake as soft as possible. In this recipe, on the basis of low-fat flour, some cornstarch is added, which helps to reduce the toughness of the flour, making the cake more bulky, larger in volume, and taste better.However, cornstarch should not be added in excess, depending on the amount used in the recipe.Salt is also an important ingredient in angel cakes.It also increases the whiteness of the cake, in addition, it can increase the aroma of the cake.To make an angel cake, the protein doesn't have to hit the dry foam like a chicken cake, it just has to hit the wet foam.