Chocolate angel cake (reference quantity: 1 7-inch round cake mold)

Ingredients: 4 egg whites, 32 grams of low-gluten flour, 12 grams of cornstarch, 1 lemon juice /4 tsp (1.25ML), 75g fine sugar, 45g dark chocolate, 1/8 tsp salt (0.625ML)

Baking: middle layer of the oven, heat up and down to 185°C, for about 35 minutes.

Production process:

1. Use a grater to grate the dark chocolate into very fine chocolate chips and set aside.

2. Add lemon juice (white vinegar can be used instead) and salt to the egg whites. Add fine sugar in three batches and beat until the wet foam can be drawn into curved corners.

3. Mix low-gluten flour and cornstarch and sift, then pour into the beaten egg whites.

4. Use a rubber spatula to quickly stir from the bottom up to completely mix the flour and beaten egg whites. Pay attention to the mixing technique, stir from the bottom up, do not stir in circles.

5. Pour the chocolate chips prepared in the first step into the cake batter.

6. Stir quickly to evenly distribute the chocolate chips in the cake batter.

7. Pour the batter into the cake mold (I use an 8-inch round chimney mold, you can use an 8-inch angel food cake mold, or a 7-inch round cake mold), and place the cake mold in Shake the countertop vigorously a few times to knock out any big air bubbles in the batter.

8. Place in a preheated oven at 185°C and bake for about 35 minutes, until the surface is golden and feels elastic when pressed. (Please adjust the baking time according to actual conditions).