Angel Food Cake

Bake a protein-only super-tough cake in an 8-inch round mold: 190 degrees, about 35 minutes

Food Material List

  • 1 protein Six (about 200 g)
  • 2 Berry sugar 140g
  • 3 Low-gluten flour 65g
  • 4 corn starch 10g
  • 5 salt 1g
  • 6 cream of tartar Appropriate or white vinegar

Operational steps

  • 1 Beat the egg white in a fish eye blister with an egg beater, add salt, drop a few drops of white vinegar (or a little tower powder), add granulated sugar three times, and beat to a wet foam.
  • 2 The low gluten flour and corn starch are mixed and sifted, then poured into the protein.
  • 3 Gently mix the flour and protein with a rubber scraper. When stirring, use a rubber scraper to turn the flour upward from the bottom. Do not stir in circles to avoid glutening.
  • 4 Pour the cake paste into the mould and smooth it. Hold the mould by hand and shake it twice, shaking the bubbles out. Then put in the preheated oven, 190 degrees, bake for 35 minutes or so.


1. Adding tower powder or white vinegar to the protein is to balance the alkalinity of the protein. This is particularly important in angel cakes, because Angel cakes only use protein, if the protein alkalinity is too high, the baked cake will be creamy yellow, not white texture, and taste will be bad.
2. Angel cake is oil-free, it is a very tough cake, not easy to retract, rich in elasticity. After discharging, it is not easy to retract even if it is not cooled upside down. In addition, because of its toughness, unlike Qifeng cake, it is not as easy to crack, so demoulding is also very easy, even if it is tossed a few times, it will not destroy the integrity of the appearance.
3. Because the cake with too high toughness is not good in taste, so in the angel cake formula, we should try to make the cake more soft and puffy. In this formula, on the basis of low gluten flour, some corn starch was added to reduce the toughness of the flour, making the cake more bulky, larger and tastier. However, corn starch should not be added too much, and the dosage in the formula should be appropriate.
4. Salt is also an important ingredient in angel cake. It also has the effect of increasing the whiteness of the cake, in addition, it can increase the fragrance of the cake.
5. To make angel cake, protein does not need to be beaten to dry foam like Qifeng cake, as long as it is beaten to wet foam.
6. Generally making angel cakes, bakers like to use hollow molds to make them, and they have the feeling of “angel”. If you have a hollow mold, youd better use it to bake angel cake. However, the mold only changes the shape of the cake, and the exquisite production determines the taste of the cake.

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