Angel cake
By VicentaLakin
Angel cakes are very different from other cakes, made of pure protein, as light and soft as marshmallows, and unique in taste. While the surface is yellowed by roasting, cutting open its plain surface, you find that the internal tissue is pure and clean. Every mouth is an enjoyment, the softness of the entrance, so you forget everything.
Recipe Recommendations
- yogurt 120g
- vanilla extract 2g
- egg white of 5
- the cranberry 40g
- salad oil 40g
- low powder 95g
- sugar 65g
- rum 10g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Angel cake
1
The yogurt, salad oil and vanilla concentrates are poured into the egg basin and mixed with a manual omelet。
2
The wine pours into the cranberry。
3
80g low-banded flour sifted into yogurt. medium
4
It's evenly mixed with a manual omelet。
5
Adding egg purification to the basin with a low-speed electric egg beater, with a single third of white sugar first hit by the protein into a thick bubble。
6
Until the bubble becomes thinner color becomes white and the egg is thicker, a third of the sugar is added。
7
Continue to stir until the protein frost is ready to show a tattoo, adding the last one-third white sugar. And then we hit it at a low speed, and then we hit it at nine.
8
The yogurt paste falls into the plume of the egg, which is easily mixed evenly。
9
dry the wine in the cranberry, pour the cranberry into the remaining 15 g low-banded flour, wrapped in cranberry
10
I'm going to put the low-fried cranberry in the cake and mix it evenly. (Pardonettes: Floured with cranberry in order to prevent the bottom of the dried fruit. I'm not sure
11
And pour the paste into the mold, and shake it twice hard;
12
60 degrees of preheating for 5 minutes, mid- and lower floors, up and down for 50 minutes, remove the penthouse buttons and cool off the mold。