black & white angel food cake Carol 老师的黑与白天使蛋糕 | (• □•) | (❍ᴥ❍ʋ)

what do you do when the city has been plagued with days of smog? for me, i just stay at home, and hug my IQ air.. oh yes, i bake too….

are you like me where you stock up a lot on ingredients (of everything)? i think one of the worst thing that can happen to a baker is when she/he so want to bake something, have everything but lacking just one ingredient… (✖╭╮✖)….and then we stock up so much, everything starts to expire or we will just open a cupboard and something falls out and we go “oh… yes… didn’t realise i bought this… (｡･･｡)”…

oh well…. and yes, neither am i spared from the leftover of eggwhites after CNY bake о(ж＞▽＜)ｙ ☆

Recipe adapted from Carol 自在生活 

Ingredients (makes an 8 inch chiffon cake)

8 cold egg white
100g caster sugar
1/2 tbsp lemon juice
100g cake flour
80g chopped chocolate
1 tsp vanilla essence

Chocolate glaze
100g chopped chocolate
70g whipping cream

Directions

– beat egg white till frothy and add in lemon juice with half of the caster sugar. beat on medium speed
– once egg white begins to form its shape and turned fine, add in the rest of the sugar and vanilla essence and beat on high speed till stiff and shiny peaks form (meringue should not be dry)
– fold in sifted flour in 2 additions using spatula, and finally adding in chopped chocolate. incorporate well
– bang the pan on the table to remove air bubbles
– bake in preheated oven of 160 degrees C for 45 mins or until skewer comes out clean. once baked, remove from oven and invert to cool completely
– prepare glaze ~ boil whipping cream and pour over chopped chocolate
– pour glaze over cake and chill cake for 30 mins to set the glaze
– decorate as desired

Personal notes:

– my cake was baked in the middle rack for the full 45 mins
– i spread the chocolate glaze over the entire cake and studded it with mini white chocolate chips

very light cake with hints of chocolate… ✿♥‿♥✿

Pollution index: 400 (harzadous_)