Cranberry Chiffon Cake

Overview

The weather is getting colder, and the children are at home for the holidays. I have gathered a lot of ingredients for the holidays, and it is time to start making delicious food for the children to share with their friends. This cake is easy to make and kids love it. If you have time, you can also give it a try.

Tags

• baking
• baking powder
• cranberry
• egg white
• egg yolk
• low gluten flour
• olive oil
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Ingredients are prepared, all ingredients are weighed as required,

   

2. 2 Prepare two clean, oil-free and water-free basins to separate the egg yolks and egg whites.

   

3. 3 Add sugar to the egg yolks and stir evenly with a whisk,

   

4. 4 Add milk and olive oil

   

5. 5 Sift together the low-gluten flour and baking powder, add to the egg yolk liquid, mix evenly with a spatula, until there are no particles in the flour

   

6. 6 Drop in the lemon juice, beat the egg whites with an electric egg beater until foamy, add sugar in three batches, beat the egg whites until wet foam, lift the egg beater and you can pull out the sharp corners

   

7. 7 Add one-third of the beaten egg whites to the egg yolk plate, mix well, then add it to the egg white plate and mix evenly, using a cross technique to avoid gluten.

   

8. 8 Put the cake into the mold, add cranberries,

   

9. 9 Place the cake into a baking pan and bake in a preheated oven at 150 degrees for high heat and 120 degrees for low heat. Bake for 45 minutes until the cake is golden brown (please refer to the temperament of your own oven for the specific temperature)