A good place to go for excess egg whites – angel food cake

Overview

I had leftover egg whites from making ice cream, and this cake immediately came to mind.

Add white vinegar to the egg whites, beat at low speed until the fish eyes are foamy and add one-third of the white sugar
Continue to beat until fine foam, then add one-third of the sugar
Beat the remaining one-third of the holiday sugar until you can create lines on the surface.
Continue beating for a while until just hard foam is formed. Don’t fight too hard
Sift the flour and cornstarch and set aside
Pour one-third of the mixture into the beaten egg whites (the picture shows a mistake in pouring one-third of the egg whites into the flour mixture, which makes it difficult to mix)
Beat the rest of the flour mixture into the egg whites and mix evenly without making circles. It’s the same as flipping chiffon cake
The mixed batter should be fine and thick~
Pour the batter into the mold (I only have this mold at home. I forgot to use paper cups at the time. Paper cups should be good too) and put it in the preheated oven at 180 degrees for 35 minutes and it's OK
I took pictures the next day and there were only two pieces left~it was delicious