Coffee Angel Cake
Overview
Sometimes there are some egg whites left over when making desserts and snacks, and I usually use them up to make angel food cake. Angel cake is simple to make, has a firm texture, is full of elasticity, and is very chewy. It is a delicious cake. However, if you eat too much of the same flavor of angel food cake, it will be monotonous. This time, I added some more coffee granules to the ingredients, and the effect was pretty good. It was slightly bitter, lightly fragrant, and had a unique taste.
Tags
Ingredients
Steps
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Prepare 55g of fine sugar.
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Prepare 25g of low-gluten flour and 10g of cornstarch respectively.
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Prepare 3 egg whites.
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Prepare 10g of coffee granules.
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Put the egg whites into a water-free and oil-free basin, and add an appropriate amount of white vinegar.
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Add appropriate amount of salt and beat with an electric whisk.
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Add fine sugar in 3 batches and beat the egg whites until they form dry peaks with straight peaks. (When the egg whites are in the shape of fish-eye bubbles, add 1/3 of the fine sugar. Beat until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar. Beat until the egg whites are thicker and have fine foam, add the remaining 1/3 of the sugar)
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Sift together the low-gluten flour and cornstarch, and sift into the beaten egg whites. Use a rubber spatula to quickly stir from the bottom up until the flour and beaten egg whites are completely mixed.
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Pour the coffee granules into the cake batter and stir quickly to distribute the coffee granules evenly in the cake batter.
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Pour the batter into the cake mold, and shake the cake mold vigorously on the countertop a few times to knock out any large air bubbles in the batter.
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Use a spatula to slightly smooth the surface, put it in a preheated oven with upper and lower heat at 180°C, and bake for about 30 minutes. Fresh out of the oven.
