Raisin Angel Cake

Raisin Angel Cake

Introduction:

"The remaining protein of ice cream, I thought for a long time and decided to use it to make an angel cake. A protein, installed a small mold, looking at it in the oven, I feel very empty, also... Teffer fire? Is the small one as big as a gold bar or as big as a gold brick? "

Production steps:

Step 1: prepare materials

Step 2: chop the raisins and set aside

Step 3: mix the sugar, salt and Tata powder

Step 4: beat the protein into thick bubbles with the egg beater

Step 5: add sugar and salt mixture in three times and stir

Step 6: give out the final nine with a small hook

Step 7: sift in low gluten flour and mix well

Step 8: add chopped raisins and mix well

Step 9: load the mold and scrape the surface

Step 10: put in the oven, middle layer, heat up and down 185 degrees, bake about 15-20 minutes

Step 11: the surface is golden, and it's out of the oven,

Step 12: demoulding

Materials required:

Fine granulated sugar: 13g

Protein: 25g

Low gluten powder: 10g

Raisins: 17 G

Salt: a little

Tata powder: 1 / 12 TSP

Note: baking mold does not need to be smeared with oil and dusted. When demoulding, gently pull the edge of the cake to demould it easily. Raisins can be exchanged for other raisins.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet