How to make angel food cake

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  1.
  Add lemon juice to the egg whites and beat with an ACA egg beater



2. Beat for a few times until large fish-eye bubbles form.Add sugar for the first time,

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  3.Continue to beat until it is slightly thick and there are dense small bubbles on the surface.Add the second amount of fine sugar.

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  4. When there are lines on the beaten surface, add the third time of fine sugar, then change to low speed Whisk until wet peaks form (lift the whisk to form a large curved hook)

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  5.Mix low-gluten flour with cornstarch, sift in batches and add to the egg whites,

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  6. Stir evenly ,

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  7. Preheat the oven to 160 degrees for 10 minutes.Pour into the mold and scrape the surface with a spatula.Flat,

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  8.
  Shake out the big bubbles and put them into the oven at 160 degrees for 20 minutes.

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  9. Remove from the mold after cooling.The water-free and oil-free angel food cake is ready.