Liquid angel food cake

Overview

Angel cake has a cotton-like texture and color. It is made from hard foamed egg whites, sugar, and flour. It is light and delicate, with a sweet custard filling. It tastes really delicious! Although the production steps are a bit tedious, the moment you eat it, it’s all worth it!

Tags

• baking
• children
• afternoon tea
• cake flour
• corn flour
• corn starch
• egg white
• egg yolk
• rum
• sugar
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Make angel food cake: prepare all required materials

   

2. 2 Add a few drops of lemon juice to the egg white

   

3. 3 Beat the egg whites with an electric mixer until they are foamy, add the first 15 grams of fine sugar

   

4. 4 When the egg whites are creamy and thick, add 15 grams of fine sugar for the second time

   

5. 5 When the egg whites are gradually showing texture, add the third 15 grams of fine sugar and beat until the egg whites form wet foam, then add 5 grams of rum and beat until the egg whites form dry foam (lift the egg beater, if the egg whites appear upright and have small sharp corners, it means dry foam)

   

6. 6 Sift cake flour and corn flour into meringue

   

7. 7 Stir up and down evenly, do not stir in circles

   

8. 8 Pour into the mold, knock out the air bubbles, and put into a mold

   

9. 9 Preheat the oven, place a baking pan on the lower shelf, fill it with hot water, place the baking pan with the mold in the bath water, and bake at 150 degrees for 40 minutes

   

10. 10 Ingredients required for making Liuxin Sauce

    

11. 11 Beat the egg yolks with sugar, beat until the egg yolks are white, sift in the flour, and continue to stir the cornstarch until there is no dry powder

    

12. 12 Put 200 grams of milk into a milk pot and boil

    

13. 13 Pour 1/3 of the hot milk into the egg yolk paste and stir quickly evenly

    

14. 14 Then pour all the remaining milk into the egg yolk paste, add a few drops of vanilla essence, mix well, and then pour it back into the milk pot

    

15. 15 Turn on low heat and stir constantly until the custard starts to bubble and becomes very thick, remove from the heat

    

16. 16 The cooked custard is fine and thick, let cool

    

17. 17 Beat the light cream until 6, distribute it 7

    

18. 18 Mix evenly with custard to form liquid sauce

    

19. 19 Put it into a piping bag and use a small round piping tip

    

20. 20 After the cake is unmoulded, use a knife to insert the cake body from the middle, and gently cut along the middle layer of the cake to ensure there is enough space to pour the filling sauce. Be careful not to cut through!

    

21. 21 Pull out the piping nozzle. If the center hole has a little dripping sauce overflowing, you can decorate it with fruits

    

22. 22 Enjoy the finished product!

    

23. 23 Cut it open and the moment it explodes is so exciting!