天使蛋糕 Angel Food Cake

Angel Food Cake is a very light weight white sponge cake made with beaten egg whites and  no butter. This cake never reside within my baking radar until I was left with 5 cups of leftover egg whites from my making of the Indonesia traditional layered cake. 

天使蛋糕是一种轻盈，无奶油又低脂的白色海绵蛋糕。这类蛋糕主材料是以打至干性发泡的蛋白与面粉混合制成。虽然知道有关这项蛋糕，长久以来都没有想尝试的念头一直到冰箱里剩余一堆因制作传统印尼千层蛋糕所余留的蛋清（蛋白）后用上这个食谱。

To clear off some of the leftover egg whites, I took the recipe from  Minty's Kitchen's blog and integrate with another recipe book to bake this cake.

为了清除剩余的蛋清／白，我把Minty's Kitchen的蛋糕配方和另一本食谱里的天使蛋糕屏合起来，再加以修改烘焙出自己喜爱的口味。

The end result came out as goods as what was illustrated in  Minty's Kitchen recipe. The cake is so fluffy and light with finer texture, almost close to that of ogura chiffon cake. To add more zest to this minimal ingredient cake, I intentionally added in lime juice and finely chopped dried apricot to enhance the cake's aroma.

制成出的蛋糕效果就如Minty's Kitchen里所描述般的蓬松细密蛋糕体，有如相思蛋糕与戚风蛋糕的结合体。我还刻意在这蛋糕配方里加入柠檬汁和切碎的干杏果，以提升蛋糕香味。

For a finer textured cake, I sifted the flour, icing sugar and castor sugar three times to loosen the dry mixture before folding into the egg batter.  Apart from dried apricot, you could also try using chocolate chips to create a totally different kind of flavor. The important part here is to chop whatever 'additional fillings' into very small pieces so that it would be feather light and thus not sink into the bottom of the cake batter. Lastly, fold in the flour sugar and chopped apricot as carefully as possible. Do not overfold to avoid deflating the cake batter.

跟据食谱所述，若想制造出细嫩的蛋糕，就必须把混合好的面粉，糖粉幼糖一起过筛三次或以上才能加入蛋清糊。你若不喜好干杏果的话，也可尝试加入切碎的巧克力制作出另一番风味。在这项里最须留意的是要把馅料”成非常小的碎块，以防馅料全沉淀于蛋糕底而不均匀。 最后，将混合过筛好的面粉和糖用橡皮刮刀轻轻翻拌，尽可不要翻拌过度以免蛋白消泡。

天使蛋糕

Angel Food Cake

Ingredients 材料(A)

185g Self Raising Flour 自发面粉

50g Icing Sugar 糖粉

100g Castor Sugar 幼糖

材料(B)

2-1/4 Cups Egg Whites 蛋清／蛋白

1-1/2 Tsp Cream of Tartar 塔塔粉

1/2 Tsp Salt 盐

80g Castor Sugar 幼糖

3 Tbsp Fresh Lime Juice 新鲜柠檬汁

3 Tsp Vanilla Extract 香草精

30g Dried Apricot, finely chopped 切碎干杏果

Directions 做法

Preheat oven to 170C degrees.

将烤箱预热至170℃度。

In a large bowl, sift together ingredients (A) 100g castor sugar, 50g icing sugar and flour three times. Set Aside.
在一个大碗盆里将所有材料A的自发面粉，糖粉和幼糖一起混合后过筛三次。搁置。

In a dry and grease free bowl, whip egg whites (B) until foamy. Add cream of tartar, lime juice and salt. Continue whipping until soft peak stage while spooning in the 80g castor sugar gradually and keep whipping the egg white mixture until it achieved glossy stiff peaks. Add vanilla extract.

把蛋清倒入进一个干洁无油脂的搅拌盆里，将蛋B清打至发泡。加入塔塔粉，柠檬汁，盐之后继续拌打至湿性发泡，用汤匙轻轻地把剩余80克幼糖混入蛋糊。继续拌打一直达到干性发泡成度后才加入香草精。

Gradually sprinkle in the chopped apricot before spooning in the flour mixture and fold gently. Do not overfold or the batter might deflate.

以轻盈动作把干杏果碎撒在蛋糊中，再用汤匙将过筛面粉糖粉加入，用橡皮刮刀轻轻翻拌，尽可不要翻拌过度以免蛋白消泡。

Transfer the batter into a 24cm tube baking pan. Bake the cake in middle lower tray of the preheated oven at 170C degrees for 45mins. I lowered mine to 160C degrees during the last 15mins of baking time as my oven temperature was probably too hot and the top has started to crack. 

把蛋糕糊倒入一个24厘米中空烟囱烤模，放入预热至170℃度的烤箱中下层烘烤45分钟。由于不同烤箱的温调有异所以还是建议你自己加以调整。我的烤箱偏热，所以实际烘烤时间是以170℃度烘烤30分钟，之后调低于160℃烘烤15分钟直到熟透为止。

Invert the cake pan on a cooling rack as soon as it is out from the oven.  

蛋糕烤好后马上将烤盘倒扣在冷却架上。

Remove the cake pan once the cake has completely cooled.

等到蛋糕冷却后才脱模。