The original video is from Magic Ingrredients in Youtube. Here is the link: https://www.youtube.com/watch?v=nYQ5uc6plCs&t=58s
1. Materials:
Egg x 5; oil x 75g; cake flour x 100g; milk x 75g; white vinegar x 10g; sugar x 75g;
2. Operations:
(1) Add cake flour into oil, stir, and then add egg yolk and milk, then whisk well.
(2) Add white vinegar into egg white + using electronic beater = making egg white into cream. During this step, add sugar 25g/each time x 3.
So important this step is.
(3) Divide the product of (2) into 3 parts, sequentially add each part into (1). At each adding operation, stir with fold.
(4) Put everything into a aluminum angel cake pan with removable bottoms.
(5) Preheat oven 330F degree and heating for 40min or more depending on your own oven.
Do not open oven frequently;
(6) Flip over the cake pan after getting it from the oven. Wait for the cake cool down totally.
3. Conclusion:
need skills; temperatature and timing are very important; using aluminum cake pan;
4. What I experienced:
The first time I tried was a failure. Seen from the picture, the bottom of the cake is wet and solid, and the cake is collapsed at the middle of the height.
The 2nd try is successful.
What I improved is:
1 ) Using an aluminum cake pan with removable bottom.
2) Buy a thermal that can be put in the oven in order to monitor the temperature.
3) Softly and gently fold~fold~fold when mixing the white-egg-cream with egg-yolk-creram.
