Cake made in the oven: Cranberry Chiffon Cake

Overview

Very soft and delicious cranberry chiffon cake. Adding cranberries adds a lot of flavor.

Ingredients used: 85 grams of low-gluten flour, 60 grams of white sugar, 40 grams of milk, 40 grams of salad oil, 4 eggs (separate egg whites and egg yolks), 30 grams of white sugar, appropriate amount of cranberries (not pictured above)
Add 30 grams of sugar to the egg yolks and stir.
Add prepared salad oil and stir. (Can be replaced by corn oil)
Add milk and stir
Sift in low-gluten flour with a flour sieve.
Stir.
Slowly stir until smooth and smooth, without any particles or stickiness.
Add 60 grams of white sugar to the egg whites, add the sugar three times, and beat with a whisk until hard peaks form in a three-dimensional triangle.
Add one-third of the egg whites to the beaten egg yolks.
Mix well.
Then pour all the mixture into the egg white bowl and mix until even.
Just ordered some chopped cranberries because someone said I wanted to eat cranberries. Put it into a 6-inch mold box and put it on the table for a few bites.
Place in preheated oven. Bake in hot air, 155 degrees, 40 minutes.
It came out of the oven and was a little cracked on top.
Invert and let cool to unmold. (If you chew too hard, all the cranberries will sink to the bottom.) Don’t follow my example when doing this step. If you want to add cranberries, you can first load the ingredients and chew them a few times, then sprinkle some cranberries on top, and then lightly chew them a few times.