Jam Angel Cake
1.
Add 100 grams of low-gluten flour, 10 grams of cornstarch, and 3 grams of baking powder to the container
2.
Add 80 grams of pure milk and 50 grams of salad oil to step 1, and mix well
3.
Add 1 egg white
4.
Use a manual whisk to mix evenly into a smooth and particle-free state, set aside
5.
Add 3 grams of salt and 3 grams of tartar powder to 3 egg whites, beat the egg whites with an electric whisk
6.
Add 150 grams of caster sugar to the egg whites in step 5, and beat
7.
Whip the egg whites into a chicken tail shape
8.
Mix steps 4 and 7 into angel cake batter
9.
Line a 10-inch square cake pan with greased paper and brush with a thin layer of oil
10.
Pour the cake batter and shake out bubbles
11.
After preheating the oven at 150 degrees for 3 minutes, place the baking tray on the middle level and bake for 35 minutes
12.
Pour out the cake after baking, tear off the grease paper
13.
Cut into shapes you like and prepare various jams
14.
Garnish with blueberry jam and chocolate sauce
15.
Garnish with mango sauce and chocolate sauce
Tips:
1. If you don't eat sweeter food, or put raisins, honey beans, etc. in the protein paste, you can reduce the amount of white sugar;
2. Because the shape of the mold for making angel cake is special and it is not easy to demould, you can apply a layer of butter on the inner wall of the angel cake mold so that the cake will be demoulded after it is made.
