# Fourth Baking Contest and is Love to Eat Festival#angel Cake

Name: # Fourth Baking Contest and is Love to Eat Festival#angel Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Egg white; 8g corn starch; 30g White sugar; 35g Low-gluten flour; A few drops Lemon juice

by Grapefruit snack goods

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This cake does not contain any fat ingredients and is simple to make (easier than Chiffon). Because its internal organization is pure and flawless, it reminds people of pure angels, so it is also called "Angle cake".

In fact, it is true. The internal organization of a successful angel cake is white and flawless, just like angel feathers. It is soft and has a bit of toughness. It feels a bit QQ when biting~ I think there are still many babies who love this slightly tough taste and texture. ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? Oil-free and refreshing formula~

Especially after making margarita biscuits, all the egg yolks are used. When only egg whites are left, you must try it. "

Ingredients

3 pcs Egg White
8g Corn Starch
30g White Sugar

Buy on JD Buy on Amazon
35g Low-gluten Flour
A few drops Lemon Juice

# Fourth Baking Contest and is Love to Eat Festival#angel Cake

1. Put the egg whites into a few drops of lemon juice or white vinegar.

2. After beating with a whisk until it looks like a fish-eye bubble, add fine sugar three times to beat until wet foaming (lift the whisk, with curved corners). (For the skill of egg whites, please refer to: Spinach Cake Video Steps)

3. After mixing low-gluten flour and cornstarch through a sieve, pour it into the egg whites. (Adding cornstarch can make the cake more stable, without or without adding it)

4. Use a spatula to gently mix the flour and egg whites. When stirring, use a rubber spatula to stir up from the bottom. Do not stir in circular motions to avoid the flour becoming gluten.

5. Pour the cake batter into the mold, smooth it, hold the mold with your hands and shake it twice to shake out the big bubbles. Then put it in the preheated oven, pour it into a 6-inch cake mold, and bake at 165 degrees for 25 minutes. Cut its plain surface and experience its pure white heart:)

Tips:
Angel cake does not contain oil, it is a kind of very tough cake, not easy to shrink, and rich in elasticity. After being out of the furnace, it is not easy to retract even if it does not cool down. In addition, because it has toughness, it is not as easy to break as a chiffon cake, so it is very easy to demould, even if you toss it a few times, it will not damage the integrity of the appearance.
Because the taste of cakes with too high toughness is not particularly soft, therefore, in the recipe of angel cakes, the cake should be made as soft and bulky as possible. In this formula, on the basis of low-gluten flour, a part of corn starch is added, which helps reduce the toughness of the flour, making the cake more bulky, larger in volume and better in taste. However, corn starch should not be added too much, and the amount in the formula is appropriate.
To make angel cakes, the egg whites do not need to be beaten to dry foaming like chiffon cakes, but only to wet foaming.