天使蛋糕

做kaya和饼干后,
剩下很多蛋白.
要解决它也不是很难,
这次拿来做天使蛋糕.



我用的是le cordon bleu 的食谱:

12 oz caster sugar
4 oz plain flour
12 egg whites, at room tempreture
1 tsp cream of tartar
4 drops of vanilla essence

oven 180C/ 160C (fan-forced)

sift 4 oz sugar with flour, at least 6 times.
whisk egg white until soft peak, add a pinch of salt, 1 tbsp water and cream of tartar and vanilla.
when bubbles form, add the remaining sugar, one tbsp at a time.
whisk until sugar dissolved and the meringue stands in very stiff peak.
add sifted flour and sugar, carefully fold in to blend thoroughly.
spoon into a tin and bake for 50 min.



天使蛋糕也是用戚风蛋糕模,
做法也很相似, 只是少了蛋黄.
烘出来的蛋糕是白色的,
如天使般洁白.

那是个相当甜的蛋糕,
我铺了层鲜奶油,
再用草莓装饰.

草莓的酸和鲜奶油的滑润,
跟这蛋糕很搭配.