Materials:

6 egg whites, tartar powder 1 tsp, sugar 1 20g, milk 1/4 cups, a few drops of vanilla extract, 90g of low-gluten flour, and 0//4 tsp of salt.

Exercise:

1. Put the egg white and tartar powder in a steel basin, and don't touch any oil, water or egg yolk (otherwise it won't get fat).

2. Beat the egg whites with an egg beater for 1 min and then add sugar to continue beating.

3. Beat for 6~7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops), and it is not necessary to foam hard like a sponge cake.

4. Remove the blender, add milk and vanilla extract, and gently stir evenly with a rubber spatula.

5. Sieve in flour and salt, stir well, stir well, don't stir too much.

6. Pour the batter into a 9-inch hollow circular model and smooth the surface.

7. Bake in the oven 190 degrees for 25 minutes. The surface is cracked, slightly burnt, and cooked as soon as it is sexual.

8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. Angel cake is hard and won't break.

2 "Cream Strawberry Cake"

Basic materials

Vessel: baking tray (12x25cm) 1.

Materials:

2 eggs (scattered), sugar 35g, vanilla extract a few drops, fresh milk 1-2 tablespoons, low-gluten flour 25g, corn flour 25g, baking soda powder 1/4 teaspoons, whipped cream material, fresh cheese 250g, whipped cream 1/2 cups, sugar 30g, vanilla.

Exercise:

1) spread baking paper on the baking tray, and then put it in the oven to preheat it to 18 degrees.

2) Sift 25g of low-gluten flour, 20g of corn flour and 1/4 spoonfuls of baking soda respectively and stir them evenly for later use.

3) Dehydrating the fresh cheese in the fresh cream material to about180g. ..

4) Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.

5) Add the fresh milk and the material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.

6) Take the cake out of the baking tray after cooling.

7) Use ice water to cool the whipped cream. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.

8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration.

9) Evenly spread the whipped cream processed in step 7 on the cake, and spread strawberries on it.

10) put it in the refrigerator for 20-30 minutes, and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.

note:

Sponge cake uses non-stick corn flour in addition to egg yolk. Replacing high-calorie whipped cream with fresh cheese with high nutritional value can reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious.