Coffee angel cake
By VicentaLakin
Sweets and snacks sometimes leave a few eggs, and I usually make angel cakes. Angel cake is simple, tight, flexible, chewy and delicious. But the same taste of angel cake is too much, and this time there's more coffee particles in the ingredients, and it's a good effect, a little pain, a little fragrance。
Recipe Recommendations
- egg white of 3
- low-gluten flour 25 grams
- corn starch 10 grams
- white vinegar appropriate amount
- fine sugar 55 grams
- coffee particles 10 grams
- salt 1/8 teaspoon
- sweetening
- roast
- ten minutes
- simple
Steps for Coffee angel cake
1
get ready for thin sugar 55g。
2
get ready for low-banded flour and corn starch, 25g and 10g, respectively。
3
Get ready for three。
4
prepare coffee granules 10g。
5
Equation is placed in a water-free and oil-free basin with a proper amount of white vinegar。
6
Add a proper amount of salt and use an electric omelet to pass。
7
In three minutes, fine sugar is added, which stirs proteins to a dry hair bubble that pulls out of the straight angle. (When the protein is punched in a fish eye bubble, one third of the fine sugar is added. A third of the sugar is added when the protein starts to become thicker and thicker. When the protein is thicker, the remaining one third is added to the thin foam
8
Low-banded flour and corn starch are sifted and sifted into a well-released egg clear. Quickly flipped up from the bottom with a rubber razor, so that the flour and the finished egg cleans were fully even。
9
The coffee granules are poured into the paste, which is quickly rolled, so that the coffee particles are evenly distributed in the paste。
10
Put the paste in the cake model, shake it a few times over the table, and shake the air bubble in the paste。
11
Scratch the surface with a razor and put it in the oven, preheated to a fire of 180°C, for about 30 minutes. Just out of the oven like that。Coffee angel cake Make Tips
1. White vinegar can be substituted with lemon juice; the effect is the same, as both are used to balance the alkalinity of the egg whites.
2. Angel food cake contains no oil, is quite chewy, elastic, and not prone to shrinking. It will not shrink easily even if not cooled upside down after being removed from the oven. So, you can handle it without worry.
3. There are no specific requirements for the coffee; use whatever you prefer. I happened to have this type that brews by attaching to the cup, so I opened and used it directly. Since it is granular, the finished cake contains small coffee grains, adding a nice layered texture to the mouthfeel which I think is excellent. The result will be slightly different if you use instant powder. Additionally, if you use sweetened coffee, adjust the amount of sugar accordingly to avoid the cake being too sweet.