Mint and cranberry chiffon cake

Mint and cranberry chiffon cake

Overview

Summer should be cool~ I planted mint at home, and suddenly I felt the urge, so I made mint-flavored cake. You may have eaten cranberry cake and drank mint tea, but you can try mint-flavored chiffon cake~~

Tags

Ingredients

Steps

  1. Prepare the materials, eggs, yolk and protein separation

    Mint and cranberry chiffon cake step 1

  2. Use a whisk to beat until stiff and not crumbly

    Mint and cranberry chiffon cake step 2

  3. Egg yolks➕sugar, beaten

    Mint and cranberry chiffon cake step 3

  4. Egg yolks➕milk➕butter➕flour, stir into a paste. The key difference is: ➕chopped fresh mint leaves

    Mint and cranberry chiffon cake step 4

  5. Add to the beaten egg whites in three batches, being careful not to turn them in circles, but to turn them crosswise

    Mint and cranberry chiffon cake step 5

  6. After adding it, throw in an appropriate amount of cranberries, put it into the mold, and preheat the oven at 180 degrees for 5 minutes

    Mint and cranberry chiffon cake step 6

  7. Adjust the oven to 160 degrees and bake for about 20 minutes

    Mint and cranberry chiffon cake step 7

  8. Here is a picture of the finished product, the sweetness of cranberries ➕ the coolness of mint ➕ the soft texture in the mouth, nice~~summer👍

    Mint and cranberry chiffon cake step 8