How to make Angel Cake (天使蛋糕)

Prepare the ingredients: 6 egg whites, 70 grams of cake flour, 70 grams of granulated sugar, and 2 grams of cream of tartar.

Mix the egg whites and sugar together.

Start beating the egg whites until they form small bubbles.

Once bubbles form, add the sugar in two to three increments while mixing.

Add the cream of tartar and continue to beat the mixture.

Beat until the mixture reaches soft peaks, about 60-70% whipped.

Sift the cake flour in three increments into the egg white mixture, mixing gently to avoid deflating the batter.

Add the chopped dried fruit and mix gently a couple of times.

Pour the batter into a mold and smooth the top.

Bake at 170 degrees Celsius for 20-25 minutes, checking for doneness based on your oven's performance.

If the top starts to brown too much, cover it with parchment paper or foil to prevent burning.

Once baked, remove from the oven and let cool on a wire rack.

Carefully run a knife around the edges to release the cake from the mold.

Equipment Needed

Spice Level: