Coffee Angel Cake-You Are Foodie

By Quinn
12

Coffee Angel Cake

When making dessert, sometimes there is only some egg white left. Usually, I make angel cake to consume it. Angel cake is easy to make. It tastes tight, elastic and chewy. It is a delicious cake. However, eating too much angel cake of the same taste is monotonous. This time, some coffee granules are added to the ingredients. The effect is not bad. It is slightly bitter and slightly fragrant. It has a different taste.

Main Ingredients

1. White vinegar can be replaced by lemon juice. The effect is the same. It is to balance the alkalinity of protein.2. Angel cake is oil-free, very tough, not easy to retract, and has rich elasticity. It is not easy to retract even if there is no reverse cooling after the furnace is discharged. So rest assured that the bold toss can be.3. There are no special requirements for coffee. Just use what you like. I happen to have this kind of cake made on the cup, so I opened it and used it directly. Because it is granular, the finished cake is also small granular, and the taste is very hierarchical. I think it is very good. If you use instant powder, the effect will be different. In addition, if you use that kind of coffee containing sugar, you can appropriately adjust the amount of sugar to avoid the cake being too sweet.

Step 1 . Prepare 55g of fine granulated sugar.

Step 2 . Prepare 25g of low-gluten flour and 10g of corn starch respectively.

Step 3 . Prepare 3 egg whites.

Step 4 . Prepare 10g coffee granules.

Step 5 . Put the egg white into a basin without water and oil, and add a proper amount of white vinegar.

Step 6 . Add proper salt and beat with electric beater.

Step 7 . Add the fine granulated sugar in three times, and beat the protein until it can pull out the dry foaming state with straight sharp corners. (Add 1/3 of the fine granulated sugar when beating the egg white to the shape of fish eye bubbles. Add 1/3 of the sugar when stirring until the egg white starts to thicken, and then add 1/3 of the sugar when the egg white becomes thicker and thicker. Add the remaining 1/3 of the sugar when stirring until the egg white is thicker and there is a fine foam)

Step 8 . Sift the low-gluten flour and corn starch, and sift them into the beaten egg white. Use a rubber scraper to quickly turn the flour from the bottom to the top, so that the flour and the beaten egg white are completely mixed evenly.

Step 9 . Pour the coffee granules into the cake batter and quickly stir it to make the coffee granules evenly distributed in the cake batter.

Step 10 . Pour the batter into the cake mold, shake the cake mold on the table for several times, and shake out the air bubbles in the batter.

Step 11 . Slightly scrape the surface with a scraper, put it into an oven preheated at 180 ℃, and bake it for about 30 minutes. Just out of the oven.

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