80g 低筋面粉 ( 我放90g 低筋面粉 , 没放可可粉 )
做法 :1. 准备1个7寸圆形烤盘，底部铺上油纸。预热烤箱160c , 备用。
2. 在搅拌盆将鲜奶，棒果酱，盐，玉米油，面粉，棒果粉，可可粉和50g 蛋白搅拌均匀，备用。
5. 把面糊倒入烤盘，铺平，盛入烤箱烘约30分钟至熟 ( 我用150度 烤60分钟 )；取出倒扣在架子上待冷却。
7. 把蛋糕从烤盘取出， 即可切片。
Recipe source : Angel Cakes by Chef Kevin Chai
Hazelnut Angel Cake
Ingredients :80ml fresh milk
70g hazelnut spread
70ml corn oil
80g low protein flour ( I use 90g low protein flour and omit cocoa powder )
40g ground hazelnut
10g cocoa powder
220g egg whites
2g cream of tartar
80g caster sugar
Method :1. Line a bottom of a 7-in baking tin with greaseproof paper . Preheat oven to 160c.
2. In a mixing bowl , stir fresh milk , hazelnut spread , salt , corn oil , flour , ground hazelnut , cocoa powder and 50g of egg whites until well combined .
3. In a mixer , whisk the rest of egg whites with cream of tartar until soft peaks forms . Gradually add in sugar , continue whisk until stiff peaks forms .
4. Gradually fold the egg white foam into milk mixture until forms batter .
5. Spread batter into cake tin . Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c ) . Remove and leave to cool on wire rack .
7. Remove cake from cake tin , slice and serve .