angel food cake

Overview

Chiffon has made a lot of them, and recently I have been thinking about changing things up a bit. In addition to sponge cakes made with whole eggs, angel food cakes made with only egg whites are also a good choice! Angel cake probably got its name because of its white interior. Because there is no egg yolk, there will be no sponge cake or the slightly yellow cake body of ordinary chiffon cake. However, the disadvantage is that because there is less oil (not only no oil is added, but there is no fat in the egg yolk), the taste is not so soft, so you need to add a little more cornstarch, but the advantage is that it will not collapse easily and the appearance is beautiful!

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• corn starch
• egg white
• low gluten flour
• sugar

Ingredients

Steps

1. 1 Put two egg whites into a clean basin and add a few drops of white vinegar

   

2. 2 When the fish eyes are soaked, add one-third of the sugar

   

3. 3 When it becomes thick, continue to add one-third of the sugar

   

4. 4 When it reaches a fine foam, add the last one-third of the sugar

   

5. 5 Beat until there is a wet foamy state with small curved hooks

   

6. 6 Sift in the mixture of low-gluten flour and cornstarch and mix well

   

7. 7 Mix evenly and it should be in a delicate and light state

   

8. 8 Then pour it into the mold, shake it, scrape the surface, put it in the oven and heat the middle and lower layers up and down to 190 degrees for 30-35 minutes. There is no need to turn it upside down when it comes out!