Cranberry Angel Food Cake

Overview

In the past, most of the time when making desserts, only egg yolks were used, and the extra egg whites were packed and frozen in the refrigerator, so that they could be stored for a long time. This time I planned to make angel food cake. I took out the egg whites and thawed them. Fortunately, they can still be used normally~~ Ingredients: 190g egg whites, 65g low-gluten flour, 10g corn starch, 80g fine sugar, 1g salt, appropriate amount of lemon juice, 50g wine-soaked cranberries

Tags

• baking
• children
• afternoon tea
• corn starch
• low gluten flour
• wine-soaked cranberries
• fine sugar
• lemon juice
• protein
• salt

Ingredients

Steps

1. 1 Drain the wine-soaked cranberries and add an appropriate amount of cornstarch (in addition to the recipe amount)

   

2. 2 Mix well and set aside

   

3. 3 Beat the egg whites until stiff, add salt and a little lemon juice

   

4. 4 Then add sugar in batches and beat until wet foaming state

   

5. 5 Sift in the mixture of cake flour and cornstarch

   

6. 6 Mix well

   

7. 7 Pour in dried cranberries

   

8. 8 Continue to mix well

   

9. 9 Pour into the mold and smooth the surface slightly

   

10. 10 Place in the preheated oven at 160 degrees for about 35 minutes

    

11. 11 Remove from the mold and let cool