How to Make Sponge Cake

Angel Cake Egg Cake is a traditional delicacy Recipe and can be seen in many restaurants and dinning halls.Angel Cake comes in various styles, with diverse flavors, and is beloved by many. You're almost drooling, come on over and join us at Cooking Network to learn how to make this dish!

Angel Cake Ingredients introduction

Main Ingredients:

Low-gluten flour (70g) Sugar (60g) Water (40g) Oil (40g)Egg(3g) White vinegar(1g) Salt (1g)Egg whites and yolk separation equipment: electric hand mixer (one), mixing bowl (one), hand mixer (one), spatula (one), 6-inch cake mold (one) Angel Cake

Steps:

1. Preparation stage: Pour water, oil, and one-third of the sugar into a mixing bowl, use an electric hand mixer to stir in one direction until it becomes slightly white and emulsified.

2. Add flour, mix evenly until no dry powder is visible.

3. Separate egg whites from yolk, place yolks into the batter mixture.

4. Mix yolks and batter until smooth with no lumps.

5. Pour sugar, salt,white vinegar into the egg whites, start on low speed and stir in one direction to mix evenly, then increase to high speed and continue stirring until obvious patterns appear. Lift the beater gently, forming a stiff peak shape.Preheat the oven at 175°C for 10 minutes. 6. Pour one-third of the whipped egg whites into the yolk batter, mix from bottom to top using folding techniques until colors are consistent.

7. Transfer the mixed batter into a six-inch springform pan, place a towel under the base and level it. Shake the mold vertically to release air bubbles then immediately put it in the oven for baking.

8. Bake at 175°C for 40 minutes.9. After baking, insert a toothpick into the center of the cake; if it comes out clean with no batter on it, the cake is done. 10. Once cooled completely, demold by turning the pan upside down and using a towel to assist in gently pressing along the edge and pushing from underneath until the cake detaches.

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Mix the batter and pour it into a springform pan.

Bake at 175 degrees for 40 minutes.

Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

Once completely cooled, remove the cake from the mold. Invert the mold and gently press along the edges with your hand while pushing up on the bottom to release the cake. Then press around the base to loosen it.

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