Chocolate angel food cake - "chewy" cake

Overview

If you can’t use up the egg whites, you can store them directly in the freezer (it’s best to use them up as soon as possible). There will always be leftover egg whites when making cakes. When you accumulate 4 egg whites, you can make an angel food cake. This chocolate-flavored cake really tastes amazing. No, it was sold out as soon as it cooled down slightly after baking. No added fat, very chewy and delicious. (Thank you very much to my baking teacher Junzhi)

Tags

• baking
• cake
• corn starch
• low gluten flour
• dark chocolate
• fine sugar
• lemon juice
• protein
• salt

Ingredients

Steps

1. 1 Prepare materials;

   

2. 2 Grate the dark chocolate into fine chocolate chips with a grater;

   

3. 3 Add lemon juice and salt to the egg whites, and add fine sugar in 3 portions;

   

4. 4 Beat into wet foam;

   

5. 5 After mixing low-gluten flour and cornstarch, sift into the beaten egg whites; use a rubber spatula to quickly stir from the bottom up; (be careful not to draw circles!)

   

6. 6 Pour chocolate chips into cake batter;

   

7. 7 Stir quickly to evenly distribute the chocolate chips into the cake batter;

   

8. 8 Pour the batter into a 7-inch round cake mold, knock out any air bubbles, and place it in a preheated oven at 185 degrees, with upper and lower heat on the middle layer, and bake for about 35 minutes;

   

9. 9 Finished product;

   

10. 10 Cut into pieces and served with homemade vanilla cream ice cream, it tastes really great;