4 Inch Angel Cake
1.
Weigh the ingredients needed for the batter.
2.
Ingredients needed to weigh the protein: 145 grams of protein, 60 grams of sugar, 2 grams of tartar powder, and 1 gram of salt.
3.
Mix milk, sunflower oil, and sugar.
4.
Stir clockwise with a manual whisk until the sugar is completely melted.
5.
Pour 40 grams of egg whites in the main ingredients and stir clockwise evenly.
6.
Mix the low-flour and corn starch into the liquid through a sieve, and stir evenly.
7.
Put the egg whites in the auxiliary materials into a clean and water-free stainless steel basin, and use an electric whisk to make coarse bubbles.
8.
Add salt, cream of tartar and one-third of the sugar and continue to beat, adding the sugar three times in total.
9.
Beat until neutral foaming. Don't be too dry.
10.
Take one-third of the egg whites into the batter and stir evenly.
11.
Add another third of the egg whites and mix well.
12.
Finally, pour the mixed batter into the remaining one-third of the egg whites.
13.
Stir evenly and pour it into the mold, shake out bubbles for later use.
14.
Preheat the air fryer at 180° for 5 minutes.
15.
Take out the hot toasted blue, put it in a mold, and push it into the fryer.
16.
180°, bake for 20 minutes.
17.
The very beautiful angel cake is out.
18.
The inverted button is exposed to the net to cool down and demoulded.
19.
Finished picture.
Tips:
The role of salt in angel cake is very big, it has the effect of increasing the whiteness of the cake. And the addition of salt will increase the flavor of the cake.
