How to make cranberry pumpkin cake

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  1. Peel the pumpkin and cut it into small pieces, heat it in the microwave until cooked, and chop the cranberries into small pieces..

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  2. Add lemon juice to the egg whites and beat with a whisk at high speed for 30 turns.

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  3. After fish-eye bubbles appear in the egg whites, add 30 grams of fine sugar and beat 50 times.

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  4.Add 30 grams of fine sugar to the egg whites and continue stirring.Play 50 laps.

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  5.Add the last 30 grams of fine sugar, also 50 rounds.

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  6.The protein has small upright peaks, and the protein is stiff, smooth and delicate.

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  7. Add corn oil and water to the egg basin, then add salt and fine sugar 15 grams, stir well and then add pumpkin puree.

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  8. Stir until it becomes a paste.

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  9.Sift the low-gluten flour.

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  10.Use an egg beater first and then use a spatula to mix well, without any lumps of flour.

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  11.Add egg yolk and vanilla extract.

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  12.Continue to stir evenly.

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  13.The egg yolk paste is completed.

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  14.Put one-third of the egg whites into the egg yolk paste.

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  15. Stir until thick.

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  16. Pour the cake batter back into the egg whites and continue to stir.

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  17. Stir about 30 times.

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  18.Add cranberries and continue stirring 20 times.

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  19.The thick cake batter is completed.

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  20. Pour into the mold and shake it a few times to eliminate foam.

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  21. Preheat the oven to 150 degrees and bake for 40 minutes.

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  22.Invert immediately after baking and remove from the mold after three hours.

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  23.The beautiful cake is out of the oven.

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  24. Cut it and you can taste it.This cake is my family’s breakfast.Not very affordable.

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  25.The 8-inch cake is also so beautiful.

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  26.You cannot cut this cake as a gift.Put it in a bag after it cools.Save in.