How to make white angel cake

White Angel Cake

Ingredients: 5 egg white, 60g fine granulated sugar, 2G white vinegar, 80g low gluten flour, 1 tablespoon Yingshan safflower sauce, proper amount of water

How to make white angel cake

How to make white angel cake

How to make white angel cake

1. Put the egg white in a deep bowl, which is dry and oil-free

How to make white angel cake

2. Beat the egg white at low speed until there are many big bubbles. Add white vinegar and 1 / 3 sugar. Continue to stir at high speed

How to make white angel cake

3. Beat with high speed until fine bubbles appear, then add one third of sugar, continue to beat with high speed until hard foaming, and add the remaining sugar during the process

How to make white angel cake

4. Originally, the flour should be mixed directly after the protein is beaten, but the flour is difficult to mix well, and there is a lot of raw powder, so I mixed a batter with flour and a little water, and mixed the flower sauce together

5. Take part of the protein cream into the batter

6. Mix the cream and batter well

7. Pour 6 into the remaining protein cream and mix well

8. Pour the mixed cake liquid into the mold, gently drop a few times to shake out excess bubbles, and then smooth the surface to enter the oven

9. Preheat the oven at 220 degrees and bake for 12 minutes. Peel the cake off the mold when it’s hot.