Cornmeal Angel Cake

Cornmeal Angel Cake

Introduction:

"It's a cake made to get rid of the protein left over from making biscuits. The low gluten flour was replaced with fine corn flour, which changed the original delicate taste. I like to bake a dark skin and increase the baking time. The amount of sugar used has also been reduced by half according to one's own preference. "

Production steps:

Step 1: prepare materials

Step 2: pour the protein into a large bowl and beat out the fish eye blisters with an egg beater

Step 3: add salt and Tata powder, stir slightly

Step 4: add sugar for the first time

The fifth step: the foam becomes fine and second times sugar.

The sixth step: thick foam, third times sugar.

Step 7: beat until wet foaming

Step 8: sift in corn flour

Step 9: cut and mix evenly

Step 10: pour in the 6-inch round mold

Step 11: put it in the oven with 190 ℃ preheat, middle layer, bake for about 30 minutes,

Step 12: bake until golden

Step 13: cool and demould

Materials required:

Protein: 3

White granulated sugar: 30g

Fine corn flour: 38g

Salt: 0.5g

Tata powder: right amount

Note: it may be because there is too little sugar, and there is some defoaming when mixed with corn flour. After being discharged from the furnace, there is no need to reverse the thread for cooling and no retraction. Adding Tata powder and salt can prevent the cake from being creamy yellow, but the corn flour is yellow, so it seems that it can be avoided

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet