Coconut Angel Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Follow along with the 📝 recipes below👇🏾👇🏾
8 inch hollow round mold or 7 inch hollow chiffon mold The recipe uses a total of 260 grams of refrigerated egg whites
Bake in the middle layer of a preheated oven at 150 degrees Celsius for 40 minutes. It rebounds on the surface and is cooked.
Take it out of the oven and let it cool, then demould it and enjoy it like that or make a coconut sauce with it.
8 inch hollow round mold or 7 inch hollow chiffon mold
The recipe uses a total of 260 grams of refrigerated egg whites
Let’s try the coconut fragrant cake with cloud texture~