Cranberry Chiffon Cake

Overview

How to cook Cranberry Chiffon Cake at home

Tags

• baking
• children
• breakfast
• children's day
• corn starch
• dried cranberries
• egg white
• egg yolk
• low gluten flour
• salad oil
• white sugar
• fine sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add the salad oil to milk and 15g of white sugar and mix well

   

3. 3 Add the salad oil to milk and 15g of white sugar and mix well

   

4. 4 Add egg yolk and mix well and set aside

   

5. 5 Add 50g of white sugar to the egg whites and beat until dry

   

6. 6 Add one-third of the egg whites to the egg yolks and mix evenly from top to bottom, then pour the evenly mixed batter into the remaining meringue, also using the up-and-down mixing technique, and mix well

   

7. 7 Spread some dried cranberries on the baking sheet,

   

8. 8 Pour the well-mixed batter into the gold baking pan, scrape it evenly, and shake it twice (if you don’t have a gold baking pan, put some oil paper on it)

   

9. 9 Link the oven Wifi function, preheat for six minutes, set the upper and lower heat to 160 degrees, set the time to 31 minutes, add the cake batter when the remaining 25 minutes are left, and then press one button to operate

   

10. 10 After taking it out of the oven, place it upside down on the grill and wait until it cools and slice into pieces