Chocolate Angel Food Cake

Overview

This cake was made because I had four egg whites left over from making ice cream. Angel cake is a cake that does not use egg yolks and fat. It has a tough texture and many people don't like to eat it. In fact, if it is not troublesome, we can add some auxiliary ingredients such as lemon, chocolate, and honey red beans to enrich the taste. You will find that it tastes much better. Moreover, angel cake is relatively simple to make and uses few ingredients. The biggest advantage is that it has low calories.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• corn starch
• egg white
• low gluten flour
• white sugar
• dark chocolate
• lemon juice
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Wrap the chocolate in oil paper (the temperature of your hands will melt the chocolate) and grate into finely chopped chocolate chips, then refrigerate until ready.

   

3. 3 Add a few drops of lemon juice and salt to the egg whites and beat into a rough foam.

   

4. 4 Add the white sugar in three batches and beat until the egg whites form soft peaks.

   

5. 5 Mix low-gluten flour and corn flour evenly and sift into the beaten egg whites. Use a rubber spatula to quickly and gently stir from the bottom up to mix evenly (do not draw circles to prevent the egg whites from defoaming).

   

6. 6 Add the chocolate shavings to the egg white batter in two batches and mix quickly and gently.

   

7. 7 Pour the mixed chocolate batter into the mold and place it in a preheated oven. Bake at 170 degrees for about 35 minutes until the surface is golden and elastic when pressed. It is ready to be baked (the temperature and time are adjusted according to the actual conditions of your own oven).