Cloud Cake
1.
First prepare all the ingredients. Dry fruits can be added as you like. I used dried cranberries and almonds.
2.
Mix the white sugar and corn starch first, and pour it in when beating the egg whites. The effect of adding corn starch is to make the beaten protein more stable and not easy to defoam.
3.
The egg separates the egg yolk from the egg white. Here we only need the egg white, and the egg yolk is not needed. It can be made into other delicacies. Squeeze a few drops of lemon juice. If there is no lemon, you can use white vinegar instead.
4.
Use an electric whisk to beat the egg whites to a large fish-eye bubble shape, then pour in the sugar and continue to beat.
5.
This is what it looks like after playing for about five minutes. At this time, the egg white is in the state of a big ditch.
6.
At this time, the egg whites have been beaten for 10 minutes. Lifting the whisk, there will be a small stiff triangle shape. The egg whites in this state will be beaten.
7.
Pour the whipped meringue on the baking tray, and remember to spread greased paper to demould, use a spatula to make a round shape, and then sprinkle with your favorite dried fruits.
8.
Finally, put it in the oven and bake at 170 degrees for 30 minutes. Let me explain again. The temperature of the oven is only a reference, because each oven will have a temperature difference of about 20 degrees. Your oven may be too hot and you can’t bake at 170 degrees. It's probably battered in 30 minutes, so you can bake it according to your usual oven temperature. Remember to preheat the oven in advance.
9.
When the time is up, take the cake out of the mold and let it dry for a while. The taste is very good, delicate and light, like clouds
