Angel cake

1

Pumping proteins with an egg-cutting instrument into fish eye bubbles, adding salt and dripping a few drops of white vinegar (or a small amount of tata powder)

2

Add fine sugar three times and hit a wet hair bubble。

3

Low-banded flour mixed with corn starch and then fell into the protein。

4

The flour and the protein are evenly mixed with a rubber razor. When mixed, rubber-coated razors are rolled up from the bottom, and do not circle to stir up flour。

5

Put the cake in the mold, wipe it down, grab the mold and shake it twice hard, and blow the bubble out. It's then put in a pre-heated oven, 190 degrees, and it's about 30 minutes to bake。

6

It's cool. It's open. Cut

1. Adding cream of tartar or white vinegar to the egg whites is intended to balance their alkalinity. This is especially important for angel food cakes, which are made solely from egg whites. If the egg whites are too alkaline, the baked cake will turn a creamy yellow, failing to achieve a pure white appearance, and the texture will also be poor. 2. Angel food cake contains no fat and has a resilient texture with rich elasticity, making it resistant to shrinking. After removal from the oven, it does not shrink easily even without being cooled upside down. Furthermore, due to its resilience, it is not as prone to tearing as a chiffon cake, making it very easy to unmold; even with rough handling, its external appearance remains intact. 3. Since a cake that is too chewy does not have a pleasant texture, the goal in an angel food cake recipe is to make it as soft and fluffy as possible. In this recipe, in addition to cake flour, some cornstarch is added; this helps reduce the toughness of the flour, resulting in a fluffier cake with better volume and texture. However, cornstarch should not be added in excess; stick to the amount specified in the recipe. 4. Salt is also a crucial ingredient in angel food cake. It helps enhance the whiteness of the cake and, additionally, improves its flavor. 5. When making angel food cake, the egg whites do not need to be beaten to stiff peaks as they are for chiffon cake; beating them to soft peaks is sufficient.