Angel cake is very different from other cakes, it is made of pure protein, it is light and soft like cotton candy, and it has a unique taste.Although the surface is yellow because of the roasting, cut its simple surface, you will find that the internal tissue is pure white and flawless.Each bite is a pleasure, the softness of the entrance makes you forget all your troubles.

WHAT YOU NEED

Ingredients

120 grams of yogurt
2 grams of herbs
Five of them.
40 grams of cranberries
40 grams of sesame oil
Low powder 95 grams
White sugar 65 grams
10 grams of rum

How TO MADE Angel cake

Steps 1 to 4

1. Pour the yogurt into the egg beating bowl and mix evenly with the hand-made egg beater.

2. The wine is poured into the cranberries.

3. 80 g of low-fat flour sifted into yogurt

4. Stir evenly with a hand-held scrambler.

Steps 5 to 8

5. Add the egg yolk to the bowl, stir at low speed with an electric egg beater, beat the protein to a thick bubble, add 1/3 of white sugar.

6. Add 1/3 white sugar until the bubbles are fine, white, and the egg whites are thick.

7. Continue stirring until the protein cream has formed a streak, adding the last 1/3 of white sugar.

8. It is then stirred at a low speed and beaten to 9 servings, resulting in a short, upright, pointed edge.

Steps 9 to 12

9. The yogurt paste is poured into the scrambled eggs and stirred gently until mixed evenly.

10. Dry the wine in the cranberries, pour the cranberries into the remaining 15 grams of low-fat flour, wrap the cranberries, and then add the cranberries.

11. Add the well-wrapped, low-powdered cranberries to the dough and stir evenly.

12. (Tip: Wrap cranberries in flour to prevent them from drying out.)

13. )

14. Pour the dough into the mold and shake it twice.

15. Preheat at 60 degrees for 5 minutes, put the bottom layer in the middle, bake on the fire for 50 minutes, remove the back button, let cool off the mold.

16.