Cranberry Cake

Overview

How to cook Cranberry Cake at home

Tags

• baking
• corn oil
• corn starch
• cranberry
• egg
• low gluten flour
• pure milk
• lemon juice
• powdered sugar

Ingredients

Steps

1. 1 Use an egg separator to remove the yolks from the eggs.

   

2. 2 Add corn oil and milk.

   

3. 3 Mix well with a hand mixer.

   

4. 4 Add the weighed low-gluten flour, continue to stir until there are no lumps, and set aside.

   

5. 5 Add a few drops of lemon juice to the egg whites, add 20 grams of sugar, and beat at low speed until bubbling.

   

6. 6 Then continue to add 20 grams of fine sugar and beat at medium speed until the egg whites are slightly fine.

   

7. 7 Add the third sugar, 20 grams, and beat at high speed until the volume increases.

   

8. 8 Add cornstarch, beat at low speed evenly until the whisk holds upright.

   

9. 9 Use a spatula to take half of the beaten egg whites and add it to the egg yolk batter, and stir in a stir-fry manner.

   

10. 10 Add the other half of the egg whites and mix in the same manner until even.

    

11. 11 Pour the mixed cake batter into paper cups, sprinkle with cranberries, and place on a baking sheet.

    

12. 12 Preheat the oven with the upper and lower tubes at 150 degrees for 15 minutes, put the cake in, set the upper tube at 90 degrees and the lower tube at 150 degrees, and bake for about 20 minutes.