angel food cake
Overview
This cake does not contain any fat ingredients and is simple to make (easier than chiffon). Because its internal structure is pure white and flawless, it reminds people of a pure angel, so it is also called Anglecake. In fact, this is indeed the case. The internal structure of a successful angel cake is white and flawless, just like angel feathers. It is soft and has a little toughness, and it feels a bit QQ when you bite it. I think there are still many babies who like this slightly tough taste and the oil-free and refreshing formula. Especially after making margarita cookies, all the egg yolks are used and only the egg whites are left. You must try it.
Tags
Ingredients
Steps
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Add a few drops of lemon juice or white vinegar to the egg whites.
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Use a whisk to beat until it forms fish-eye bubbles, then add fine sugar in three batches and beat until wet foam (lift the whisk head and there will be a curved corner). (For tips on beating egg whites, please refer to: Spinach Cake Video Steps)
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Sift the low-gluten flour and cornstarch together and pour into the egg whites. (Adding cornstarch can make the cake more stable, you don’t have to add it if you don’t have it)
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Use a spatula to gently mix the flour and egg whites evenly. When stirring, use a rubber spatula to stir from the bottom up. Do not stir in circles to prevent the flour from forming gluten.
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Pour the cake batter into the mold, smooth it out, hold the mold with your hands and shake it twice to knock out any big air bubbles. Then put it in the preheated oven, pour it into a 6-inch cake mold, and bake at 165 degrees for 25 minutes. Cut open its plain surface and experience its pure white heart :)
