1 cup plus 1 tablespoon cake flour1

1 cup plus 1 tablespoon cake flour
1 1/2 cups sugar
12 large egg whites, room temperature
1 tablespoon warm water
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon pure coconut extract
Coconut Whipped Cream
1 cup heavy whipping cream
2 tablespoons confectioners sugar
1/4 teaspoon pure coconut extract
Unsweeteded Coconut Flakes for garnish
Instructions


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Preheat oven to 325 degrees, with rack in the lower third of oven.
Sift together flour and 3/4 cup sugar.
Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
Increase speed to medium, and beat until soft peaks form, about 3 minutes.
With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
Remove bowl from mixer.
Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
Slowly pour batter into a 10-inch angel food cake pan.
Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
Coconut Whipping Cream
Pour the heavy cream into a chilled stand mixer bowl (fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.

結果 (中文) 1:

1 杯加 1 汤匙面粉1 1/2 杯糖12 大鸡蛋的蛋白室温1 大汤匙温水1 茶匙酒石乳剂1 茶匙纯香草精1/2 茶匙粗盐1/4 茶匙纯椰子提取物椰子奶油1 杯重搅打稀奶油2 汤匙糖果糖1/4 茶匙纯椰子提取物Unsweeteded 椰子片做装饰说明报告这个广告烤箱预热到 325 度，与机架固定在低三分之一的烤箱。面粉和 3/4 杯糖混合过筛。用低速打至硬性发泡，搅拌机打蛋清和温水约 3 分钟。添加酒石乳剂、 香草、 盐和椰子提取物。增加到中速，和打至形成柔软的山峰，大约 3 分钟。与运行的机器，剩下的 3/4 杯糖，有点一次添加。增加高，和拍的速度，直到山峰有坚硬而光滑，约 2 分钟。从搅拌机中删除碗。在蛋清混合物，用橡胶刮刀，小心不要泄气蛋清轻轻折叠每个另外 3 批工作，在筛面粉混合物。慢慢地倒入面糊 10 寸天使蛋糕。烘烤，直到蛋糕是金黄和弹簧回时摸不着，40 至 45 分钟。立即从烤箱，仔细倒置泛到架子上。让蛋糕冷却盘，约 1 小时。仔细地运行蛋糕放松，并转入大的板或蛋糕一个展位的一面上的一把刀。椰子搅打稀奶油倒重奶油进冷冻的站搅拌机碗 (让的坐了一会儿，然后空干与水和冰的填充) 和添加糖和椰子提取物。打奶油，直到峰站在公司当打手解除，约 2 分钟。

結果 (中文) 3:

1杯加1汤匙面粉
1 1 / 2杯糖12大
蛋清，室温
1汤匙温水
1茶匙塔塔粉1茶匙纯香草精

1 / 2茶匙盐1 / 4茶匙纯
椰子提取物
椰子奶油
1杯重奶油
2汤匙糖果
1 / 4茶匙纯椰子提取物
unsweeteded椰片作装饰
说明


报告这个广告

烤箱预热至325度，用架在较低的第三炉。
把面粉和3 / 4杯糖。
蛋清和温水低速直到泡沫混合器，约3分钟。添加粉，香草，盐奶油、椰子提取物。
提速中，打至软性发泡，约3分钟。
机器运行，添加剩余的3 / 4杯糖，一点点的时间。增长速度高，打至峰坚硬而光滑，约2分钟。
从搅拌机取出碗。
3批工作，把面粉倒入蛋清混合物，用橡皮刮刀轻轻折叠在每个此外，小心不要放蛋清。
慢慢倒入面糊倒入一个10寸天使蛋糕
泛。烤至蛋糕为金黄色，并在触到弹簧后，40至45分钟。让蛋糕凉在锅里，约1小时。小心跑边蛋糕刀松开，把放在一个大盘子或蛋糕架。
椰子奶油
倒入奶油入搅拌机碗（填补与水和冰让坐了一会儿，然后空干），加入糖和椰子提取物。
将奶油打到峰站在公司提起搅拌器时，约2分钟。