angel food cake
Overview
Some time ago, I made ice cream with egg yolks. So, I wanted to use egg whites to make a pure white angel food cake. During the World Cup, since I don’t understand football, I will add a football pattern to the cake~
Tags
Ingredients
Steps
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Prepare the ingredients in the main ingredient list. If you don’t want to make a pattern, you don’t need to prepare the cocoa powder as an ingredient. The milk can also be replaced with water.
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Now mix the milk (or water) and vegetable oil, then add the previously mixed flour and milk powder.
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Mix the ingredients evenly ~
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Using a whisk, beat the egg whites.
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Beat the egg whites until they reach a coarse foamy state, then add the sugar and beat. You can add it in batches or all at once.
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Continue to whip until it is shiny and has small peaks to complete the meringue.
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If you are not making a pattern, you can skip this step. Take a small amount of cocoa powder and add a small amount of batter, then mix with a small amount of meringue, use a piping bag to squeeze out the batter, and bake the pattern to finalize it.
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Add half of the meringue to the batter and mix well.
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Pour the stirred batter back into the other half of the meringue, stir fry from bottom to top, and stir evenly. Do not overdo it.
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Pour the batter into a baking pan, or other molds. This step depends on what kind of cake we want to bake~
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After preheating the oven, bake at 155 degrees for 12 minutes. The optimal temperature is adjusted appropriately according to the conditions of your own oven. Poke it with chopsticks and it will come out without any batter~
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Tear off the oil paper, let it cool down, and roll it up while it's still warm. To save time, I didn’t make the filling. You can try any filling. I’ll explain it in detail later~
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Angel cake, done~
