Cranberry Chiffon Cake

Overview

Added cranberries, sweet and sour taste. For an 8-inch cake, I used a 6-inch mold to make two.

Separate the egg yolks and proteins, put them into oil-free and water-free containers, add 10 grams of white sugar and 40 grams of corn oil.
Use a hand mixer to mix until completely combined.
Add 40 grams of milk and stir evenly.
Add the flour and cornstarch sifted twice.
Use a whisk to mix the egg yolk batter evenly with irregular movements. Set aside the mixed egg yolk batter for later use.
Wash the cranberries, drain them with kitchen paper and set aside.
Squeeze a few drops of fresh lemon juice into the egg whites.
Add 60 grams of sugar in 3 batches and beat the egg whites into dry peaks.
Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)
Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites.
Use the same technique to gently stir up and down until the egg white and egg yolk paste are fully mixed.
Add cranberries and stir a few times. (Cranberries can also be added when mixing)
Pour the mixed cake batter into a 6-inch mold. Shake it hard twice on the table to knock out the big bubbles inside.
Place in baking pan.
Heat up and down to 150 degrees and lower for 45 minutes.
After baking, take it out and immediately invert it on a wire rack to cool.
After completely cooled, unmold with your bare hands. (No cake crumbs)
Added cranberries. Sweet and sour.