Angel Food Cake(tian shi dan gao )

Angel Food Cake

Introduction:

"Angel cake became popular in the United States in the 19th century. Very different from other cakes, its cotton like texture and color are made of hard foamed egg white, white sugar and white flour. No oily, so egg white foam can better support cake. "

Production steps:

Step 1: separate the egg white and yolk.

Step 2: add a little lemon juice to the egg white.

Step 3: beat the egg beater until the protein is out of the fish's eye blisters.

Step 4: add sugar powder in three times.

Step 5: beat the protein until it foams hard.

Step 6: sift in flour.

Step 7: use the method of cutting up and down to mix well.

Step 8: add a layer of butter to the surface of the cake mold.

Step 9: pour in the cake paste.

Step 10: flatten, bump and let the protein paste and mold fit.

Step 11: preheat the oven 180 degrees.

Step 12: put it into the middle and lower part of the cake mold, bake it at 170 ℃ for 20 to 25 minutes, and insert it with toothpick without touching the cake liquid.

Materials required:

Protein: 3

Flour: 50g

Sugar powder: 35g

A little: lemon juice

Note: the mold for making angel cake has a special shape and is not easy to demould. You can apply a layer of butter on the inner wall of the mold to demould the cake after it is made.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Tian Shi Dan Gao