Cranberry Angel Food Cake

Overview

I once saw someone commenting that angel food cake has the appearance of an angel and the taste of the devil, so I have been reluctant to make it. But today, after making this cranberry cake myself, this impression has been greatly overturned. Angel cake seems very simple, but often simple things must pay attention to details, as the saying goes, the slightest difference makes a thousand miles. Without further ado, let’s take a closer look at the specific operations of each step...

Tags

• baking
• corn starch
• dried cranberries
• low gluten flour
• white sugar
• white vinegar
• protein
• salt

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Dried cranberries cut into small pieces

   

3. 3 Pour the egg whites into an oil-free and water-free container, add a few drops of white vinegar, and add 25 grams of white sugar

   

4. 4 Beat at low speed until texturey, add remaining 25 grams of sugar

   

5. 5 Beat at medium speed until wet peaks

   

6. 6 Sift in low-gluten flour, cornstarch and salt in batches and mix evenly

   

7. 7 Add dried cranberries and mix well

   

8. 8 Put it into a six-inch round mold, scrape it flat, and shake it hard a few times

   

9. 9 Place in the middle and lower racks of the preheated oven, heat up and down, 165 degrees, 45 minutes

   

10. 10 It’s out