Angel Food Cake 天使蛋糕

Angel Food Cake is a type of healthy and virtually fat-free cake using purely egg whites, no yolks. You can use your leftover egg whites from making kuih lapis to make this cake. It is so light and airy thus earning the name  'food of the angels'. The method of making this cake is exactly the same as for chiffon cake. The cake is not too sweet and do not have the eggy taste because of the orange and lemon juice added. Great to share this cake with your friends and family at anytime of the day.

Angel Food Cake

Ingredients:

(A)

30g Corn oil

70g Orange juice

10g Lemon juice

pinch of salt

orange zest from 1 orange

(B)

80g Plain flour

(C)

40g Raisins, cut to smaller pieces

(D)

280g Egg white

1/2 tsp Lemon juice

80g Caster sugar

      Method:

• Preheat oven to 170C.
• Combine (A) ingredients in a large bowl, mix well with a hand whisk.
• Sift in plain flour, mix well and add (C)), mix well again.
• In a mixing bowl, whisk egg white and lemon juice till foamy. Add sugar in batches and whisk egg white to peak form.
• Fold the egg white into the flour mixture in 3 batches with a rubber spatula. Pour batter evenly into a 20cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
• Place cake pan in the pre-heated oven 170C and bake for 50-60 minutes.
• When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
• 
  

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天使蛋糕

材料：

(A)

30克 玉米油

70克 鲜橙汁

10克 柠檬汁

(B)

80克 低筋面粉

(C)

40克 葡萄干

(D)

280克 蛋白

1/2茶匙 柠檬汁

80克 细砂糖

      做法：

• 预热烤箱170度。
• 先把(A)搅拌均匀。
• 筛入低筋面粉搅拌均匀，放入(C)拌匀。
• 蛋白加入柠檬汁打起，分次加入细砂糖打至湿性发泡。
• 将蛋白霜分3次拌入面糊里搅拌均匀。
• 把面糊倒入模子里(20cm)，将气泡敲出。送入预热后的烤箱烘大约50-60分钟。
• 蛋糕烘好后，取出立刻倒扣。冷却后才脱模切块享用。

**谢谢Joceline分享这绵密软柔的天使蛋糕食谱。