1. Put the biscuits into the food bag and use a rolling pin to crush them through a sieve.
2. Add sugar to the egg whites in 3 times and beat until stiff foaming.
3. Sift the powder mixture into the beaten egg whites, stir evenly, then add the biscuits, mix well, and pour into a 6-inch mold. (Be careful not to draw circles to reduce defoaming)
4. Put it into the preheated oven at 180 degrees for about 30 minutes.
Tips:The angel cake has a tough taste because it has no egg yolk.
