How to make cranberry chiffon cake

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  1. Required ingredients.

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  2. Chop 50 grams of cranberries and mix well with a small amount of flour.Reserve 10 grams of cranberries to decorate the top of the cake.

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  3.Choose an oil-free and water-free basin to separate the egg yolk and egg white.

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  4. Add 10 grams of sugar to the egg yolks and stir until the sugar melts.

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  5. Pour the milk into the egg yolks.Mix well by hand.

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  6.Pour the corn oil into the egg yolk liquid.Mix well by hand.

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  7.Sift in low-gluten flour.

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  8.Use a silicone spatula to quickly and gently stir into a uniform egg yolk paste.Don't make circles or over-stir to avoid gluten.

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  9. Drop 5 drops of lemon juice into the egg whites.Use an electric beater to beat until fish-eye shape, add 20 grams of sugar, and continue beating at high speed.

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  10. When the protein is fine and fine, add 20 grams of sugar and continue to beat at high speed..

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  11. Beat until the protein has lines that are not easy to disappear, that is, when it is wet foaming , then add the last 20 grams of sugar.

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  12. Turn the whisk to medium speed and continue beating until the egg whites form stiff peaks..Hard foam means lifting the egg beater and the egg whites will form sharp corners without bending or collapsing.

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  13.Put two shovels of meringue into the egg yolk paste.Mix well.

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  14.Put two shovels of meringue into the egg yolk paste.Mix well.

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  15.Finally, pour the egg yolk paste into the remaining meringue and stir evenly.

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  16.Pour the cranberries mixed with low flour into the egg paste Medium, stir to combine.The egg yolk paste is delicate and smooth.

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  17. Preheat the oven to 130 degrees.Pour into two 6-inch chiffon molds respectively.Shake the batter vertically on the table several times to release air bubbles inside the batter.Sprinkle some cranberries on top of the cake.

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  18. Place the mold in the second to last layer of the oven.Bake for 50 minutes.Set the oven temperature to 150 degrees and bake for 10 minutes.When the time is up, take out the cake and prick it with a toothpick.If there is no cake flour on the toothpick, the cake is ready.Let cool on an inverted baking rack and unmold.

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  19. Sour and sweet, I love this taste!