First, let's look at the ingredients for Angel Food Cake. It doesn't matter if you leave the egg whites cold. The ingredients are quite simple, right?

In the case of Chiffonlet, I used No. 2. It's a chiffon frame with a diameter of 18cm. Actually, there's a separate Angel Food Cake mold when making Angel Food Cake. But you're not home. But Chiffontle is at home. I use it at times like this. When making egg white baking angel food cake and chiffon cake, first soak the chiffon mold in water and remove it. Other cakes and cookies are made with oil or parchment paper. This is water for two brothers.

Shall we start baking now? First, add sugar and whip.

If you look at the ingredients above, what is lemon juice used for? You can do it. Lemon juice is used for whipping. The white and lemon juice meet to match the right ph, so a rich and smooth meringue is completed. Tartaric acid is the same ingredient that you put in when you bake.

If you see a sharp curve under the whisk, you're done with the whipping You don't have to whip it perfectly 100%. When you hold the whipping machine, if you bend and see the horn shape, that's it.

And sift together the sugar powder and soft flour

Sugar powder is made in flour instead of white, so the sweetness is more felt every time you eat the cake, and it also has a crispy texture. If you don't have sugar powder, whisk the egg whites with the same amount of sugar.

Mix it vertically and complete it. That's it. Put it in a chiffon frame, please.

Preheat the oven to 160-170 degrees Celsius and bake it for 20-25 minutes.

Angel food cake is done.

Don't remove it as soon as you take it out of the oven. Turn the cup upside down and place the chiffon frame on top of it.

Or press inside and outside later. Then the cake will come back up right away because it's binge-eating.

If you take it out like that, you're done making angel food cakes.Making angel food cake is much easier than you think, right? While chiffon cakes have a much softer and more moist texture with oil and egg yolk, angel food cakes. It's more chewy than a normal cake. I personally think it's the effect of protein in the white.