Coffee Angel Cake
1.
Prepare 55g of caster sugar.
2.
Prepare 25g and 10g of low-gluten flour and cornstarch respectively.
3.
Prepare 3 egg whites.
4.
Prepare 10g of coffee particles.
5.
Put the egg whites in a water-free and oil-free basin, and add an appropriate amount of white vinegar.
6.
Add appropriate amount of salt and beat with an electric whisk.
7.
Add the fine sugar in 3 times and beat the egg whites to a dry foaming state that can pull out straight and sharp corners. (When the egg whites are like fish-eye bubbles, add 1/3 of the fine sugar. Whisk until the egg whites begin to thicken, and when they become thicker, add 1/3 sugar. Beat until the egg whites are thicker. When there is fine foam, add the remaining 1/3 sugar)
8.
Mix low-gluten flour and cornstarch through a sieve, and sift into the beaten egg white. Use a rubber spatula to quickly stir up from the bottom, so that the flour and whipped egg white are completely mixed.
9.
Pour the coffee particles into the cake batter and stir quickly to make the coffee particles evenly distributed in the cake batter.
10.
Pour the batter into the cake tin, shake the cake tin hard on the countertop a few times to shake out the big bubbles in the batter.
11.
Scrape the surface slightly with a spatula, put it in a preheated oven at 180℃, and bake for about 30 minutes. Just out of the oven.
Tips:
1. White vinegar can be replaced with lemon juice, the effect is the same, both are to balance the alkalinity of the protein.
2. Angel cake does not contain oil, is very tough, not easy to shrink, and has rich elasticity. It is not easy to retract even if it does not cool down after being out of the furnace. So rest assured that you can toss boldly.
3. There are no special requirements for coffee, just use what you like. I happened to have this kind of stuffed in the cup for brewing, so I opened it and used it directly. Because it is granular, the finished cake is also small granular, and the taste is very layered, which I think is very good. If you use instant powder, the effect will be different. In addition, if you use that sugary coffee, you can adjust the amount of sugar to prevent the cake from being too sweet.
