It so happened that I had leftover egg whites on hand, so I chose to make this cake, named Angel Cake, which is not dissimilar to a split egg sponge cake except that no egg yolks are added. It is also made without any added fat, which gives it a tough texture.

Ingredients

Main ingredient: 4 egg whites, 32g low gluten flour;

Supplementary ingredients: 12g cornstarch, 75g granulated sugar, a pinch of salt, a pinch of cooked black sesame seeds, and 1 sheet of roasted nori (roasted seaweed).

Angel Cake Rolls with Nori (roasted nori seaweed)

1

Low-gluten flour and cornstarch

2

Beating the egg whites. Egg whites, adding the sugar in three batches

3

Beat just until wet peaks form

4

Followed by sifting the cornstarch and gluten flour into the egg whites, tossing to coat.

5

Then add the black sesame seeds

6

Pour into the baking dish, medium layer, 170 degrees, 20 minutes, upper and lower heat.

7

Then take a new piece of tinfoil and place the nori on top

8

Bake the cake upside down on top of the nori, and remove the greaseproof paper while it is still hot.

9

Roll up from one end to form a cake roll

10

Wrap in tinfoil like a candy wrapper and place in the freezer for 30 minutes to set.

11

Then cut out the pieces and serve.

Tips

Cake rolls must be rolled while hot, and then must be allowed to cool before cutting, so that it is easy to set, and not easy to cut when scattered.