Angel Food Cake

		Angel Food Cake Angel food cake is often called "Angel cake" that is very popular in the United States in the 19th century. Angel called because the cake shaped like a circle above the heads of angels. Angel cake, known in French as "Chiffon". Angel cake-based whipped the egg white with sugar until stiff, then mixed with other ingredients such as wheat flour, yellow, egg, vegetable oil (not to cake is too dry during storage in the Refrigerator). To keep the cake with both, should be added Baking powder, where each 140 grams of flour used 5 g Baking powder. Please note, in making the angel cake use wheat flour protein low, add rice flour or corn to refine the texture of cake. In toaster use Chiffon form form or chiffon form. Angel can be removed form the pair, aims to when the cake will be no damage to the fragile surface. In general, this type of cake given topping the form of frosting or glazing. The following examples Angel food cake recipe, along with the making method. Pandan Chiffon Cake (Angel Food Cake) Yield: 4 whole cake Materials: Batter I 600 gr White eggs 300 gr Sugar 3 g Cream of tartar Batter II 250 gr Sugar 300 gr Yellow eggs 6 gr Salt 7 g Baking powder 450 g Low Protein flour Additional Little green food coloring Few pandan essence 15 sheet pandan leaves 180 ml coconut milk (from 450 gr grated coconut) How to make: Heat milk while stirred occasionally until boiling, lift from the oven and stirred continuously until temperatures drop. Blend pandan leaves with a little water (± 50 ml), take the water filter, Mix with coconut milk. Shake the sugar, salt and yolk in a bowl with the whisking using mixer speed until stiff. Entry Baking powder and flour that has been filtered and then little by little green food coloring and pandanus essence mixed with a spatula until evenly mixed, then add the coconut milk (fold in). I shake the dough ingredients in another container with the mixer speed until stiff. Mix the dough dough I to II, in three stages (so mixed with the good). Move on chiffon form the (base) coated with waxed paper and thin spread with fat and give little flour over. Roast in oven with a temperature of 170 ˚ C to mature. After cooked, remove from oven. Leave ± 30 minutes, then remove the form of chiffon. This cake is very suitable to enjoy in the tea time. You should try it in the kitchen for your beloved family. The atmosphere is harmonious with the Angel Food Cake accompany your relaxed afternoon.