Cranberry Chiffon Cake

Overview

Many people cannot easily control the round mold chiffon cake. Personally, I think the hollow mold may be more suitable for novices because the failure rate is very low. Adding some cranberries makes it sour and sweet, and the taste is no longer monotonous.

Tags

• baking
• children
• birthday
• cake flour
• corn oil
• cranberry
• egg
• low gluten flour
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Chopped cranberries

   

2. 2 Add 2 grams of low gluten and mix well

   

3. 3 Stir corn oil + milk + 20 grams of caster sugar until emulsified

   

4. 4 Add 90 grams of low gluten and mix with a mixing knife until evenly mixed

   

5. 5 Add separated egg yolk

   

6. 6 Use a mixing knife to mix evenly (do not over-cut and stir in circles) and set aside. At this time, preheat the oven to 170 degrees

   

7. 7 Add a few drops of white vinegar and 20 grams of fine sugar to the separated egg whites

   

8. 8 Use an electric whisk to beat until fine foam, then add 20 grams of fine sugar

   

9. 9 Continue to beat with an electric mixer until textured, add 20 grams of fine sugar

   

10. 10 Beat until short, upright peaks can be pulled up (the egg whites will obviously feel resistance)

    

11. 11 Add 1/3 of the beaten egg whites to the egg yolk paste, cut and mix evenly

    

12. 12 Add 1/3 of the egg whites to the mixed egg yolk paste, mix evenly

    

13. 13 Pour the mixed egg yolk paste into the remaining 1/3 of the egg whites, mix evenly

    

14. 14 Add chopped cranberries and mix well

    

15. 15 Pour into the hollow mold and shake it several times to release big bubbles

    

16. 16 Place on the bottom floor of the oven and heat up and down at 170 degrees for about 50 minutes (adjust as appropriate). Immediately turn the oven upside down and remove the film after it cools completely

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product