Cranberry Chiffon Cake
Overview
Cranberry, also known as cranberry, cranberry, cranberry, English name (Cranberry), its name comes from the original name of crane berry, so named because the flowers of cranberry resemble the head and mouth of a crane. Cranberry has a strong sour taste and a sweet-sour taste. It is also a natural antibacterial health-care fruit. It is the best natural therapeutic food to prevent and treat various bacterial infections of women's daily urinary system, urethritis, cystitis, and chronic pyelonephritis.
Tags
Ingredients
Steps
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Weigh and prepare the required materials!
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First make the egg yolk paste, separate the egg whites and yolks into two clean water-free and oil-free containers, mix the corn oil and milk,
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Whisk with egg beaters until emulsified and thickened
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Add the egg yolks into the cream mixture one at a time, and continue to stir until emulsified,
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Add 10 grams of caster sugar and stir until melted
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Sift low-gluten flour into the egg yolk cream paste,
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Stir into a lump-free paste
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Add a few drops of vinegar to the egg white,
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Use a whisk to beat until there is rich foam, add fine sugar in batches and beat until hard peaks
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Take one-third of the egg white and add it to the egg yolk paste,
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Stir evenly and pour it back into the bowl with the remaining egg whites
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Mix the cake batter thoroughly and evenly,
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Cut the cranberries into small pieces and mix them with flour.
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Pour 12 grams of dried cranberries into the cake batter
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Mix well and pour into a 6-inch cake mold,
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Spread the remaining cranberries over the top,
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Bake in the preheated oven at 160 degrees for 35-40 minutes
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Bake for about 20 minutes until puffed up
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Baked state,
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After coming out of the oven, shake it for a few times and then turn it upside down to cool down and then demold
