Cranberry Chiffon

Overview

Add a little dried cranberry to the chiffon cake, it is sour and sweet, very delicious!

Separate egg yolks and egg whites and put them into oil-free and water-free containers respectively.
Chop the dried cranberries and mix with a little flour so that the dried cranberries will not sink to the bottom during baking.
Add a few drops of lemon juice to the egg whites and pour in the caster sugar.
Beat with a whisk at high speed and low speed until it is wet and dry, that is, when you lift the whisk, it has small straight corners.
Mix water and corn oil.
Pour in the egg yolks and mix evenly.
Sift in low-gluten flour and beat with egg beater until there is no dry powder.
Add one-third of the meringue into the egg yolk batter and mix evenly.
Pour in the dried cranberries and mix evenly.
Pour the mixed cake batter into the remaining meringue and mix evenly.
Pour the mixed cake batter into an 8-inch round mold, shake it a few times, and shake it hard a few times to release big bubbles.
Put it into the lower shelf of the preheated oven and heat it up and down to 150 degrees for 60 minutes.
This is what it looks like when it comes out of the oven.
After baking, put on oven mitts to take out the cake tin, shake it on the table and place it upside down on the grill.
After cooling, you can unmold it and cut it into pieces before eating.