Then the flowers bloom---Angel cake dedicated to the pure white heart
Overview
Angel cake is very different from other cakes. It is made of pure protein, as light and soft as marshmallows, and has a unique taste. Although the surface is yellow due to baking, if you cut open its plain surface, you will find that the internal structure is pure white and flawless. Every bite is a pleasure, and the softness in the mouth makes you forget all your worries.
Tags
Ingredients
Steps
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Pour the yogurt, salad oil, and vanilla extract into the mixing bowl, and mix evenly with a manual whisk.
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Pour the wine into the cranberries to soak.
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Sift 80g of low-gluten flour and pour into the yogurt paste
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Mix well with a hand mixer.
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Add the egg whites to the bowl and beat with an electric egg beater at low speed. Beat the egg whites until they are thick and foamy, then add 1/3 of the white sugar.
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When the bubbles become fine and white in color and the egg white becomes thick, add 1/3 of the white sugar.
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Continue beating until the meringue has texture, then add the last 1/3 of the sugar. Then beat at low speed until it reaches 9 points, and the whisk will have short, upright sharp corners.
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Pour the yogurt batter into the beaten egg whites and mix gently until evenly mixed.
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Drain the wine from the cranberries, pour the cranberries into the remaining 15g of low-gluten flour, and coat the cranberries,
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Add the cranberries wrapped in low flour to the cake batter and stir evenly. (Tip: Coat the cranberries with flour to prevent the dried fruits from sinking to the bottom.)
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Pour the cake batter into the mold and shake twice;
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Preheat at 60 degrees for 5 minutes, place the middle and lower layers, bake up and down for 50 minutes, take out and invert, let cool and demold.
