Source: Colorful Cake Network
Angel cake is a type of cake that has become popular in the United States, mainly made with flour, sugar and egg whites. Butter-free eggs are also only made of egg whites, which are beaten to the point of hard foaming to support the cake. The overall color of the cake is white, and some of the color and texture like cotton are difficult to cut with a knife, and generally need to use a jagged knife. It is also because the color is very white, like the color of angels, so it is called angel cake. Angel cake is one of the most basic types of cakes, so it is very simple to make.
Ingredients: Egg white 200g, white sugar 60g, low gluten flour 70g, corn starch 10g, lemon 1 (when preparing the ingredients, pay attention to the difference with the chiffon embryo cake, angel cake only needs to use egg whites)
Preparation Method:
1, beat the egg white, use the whisk to send the egg white to the fish eye bubble state, that is, you can then add some lemon juice, no can also be replaced by white vinegar, and then add the white sugar to the egg white three times, you need to beat to the wet foam state, that is, when you pick up the egg beater, there will be curved corners. Lemon juice or white vinegar can also be used with tata powder to balance the acidity of the cake and make it easier for the cake to appear beautiful white.
2, the low gluten flour and corn starch mixed and then through the sieve, added to the beaten egg white, and then the low gluten powder and egg white stirred evenly, stir up and down when stirring, to avoid low gluten powder tendons.
3, the mixed batter into the mold, at this time you need to vibrate the mold vigorously, the bubbles inside to drive away, and then put into the preheated oven, the temperature is about 180 degrees Celsius, about 35 minutes can be. When making angel cake normally, there is a special mold, and there will be a hollow hollow mold in the middle of the cylinder, which can better support the cake to avoid collapse.