Angel cake (cranberry)

Overview

Every time I make egg tarts, there is always a lot of egg white left. When you don’t know what to make, why not try this angel cake, which has a delicate texture and a refreshing taste.

Tags

• baking
• afternoon tea
• birthday
• corn oil
• corn starch
• dried cranberries
• low gluten flour
• zero calorie sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Heat the corn oil to 70-80 degrees, sift in all the flour, mix well, then add milk and continue to mix well.

   

3. 3 Pour the egg whites into a cooking machine, add a few drops of lemon juice, and beat until fish-eye shape. Start adding one-third of the fine sugar. When the fine sugar completely disappears and no particles are visible, add one-third of the fine sugar. Add the last fine sugar and beat until stiff peaks form.

   

4. 4 Take out the prepared batter, add a little meringue, mix evenly, then add part of the meringue, mix well in the same way, then add the remaining meringue, still mix well using the previous method.

   

5. 5 Pour the prepared batter into the mold, sprinkle half of the dried cranberries on top, then pour the remaining batter and sprinkle the remaining dried cranberries on the surface.

   

6. 6 Place in the preheated oven and bake at 150 degrees for about 50 minutes.

   

7. 7 After taking out the baked cake, drop it down at a height of about 15 centimeters above the table. Just one or two clicks will knock out the excess heat inside the cake, and then turn it upside down to let it cool.