Ingredients
Milk ( 110g ) | Vegetable oil ( 50g ) |
Low gluten Flour ( 100g ) | Fine sugar (in batter) ( 30g ) |
Fine sugar (in egg whites) ( 60g span> ) | Egg white ( 210g ) |
Lemon juice ( 2 grams ) | Cranberry ( 20g ) |
How to make cranberry angel food cake
1. Soak the cranberries in water until soft, remove and drain the water
2.Place evenly on the bottom of an 8-inch angel food cake mold
3.Mix milk with sugar and oil
4.Pour in Sift low-gluten flour and mix well into a grain-free milk batter
5.（ At this time, preheat the oven) Add lemon juice to the egg whites, beat with a whisk until rough, add 1/3 of the sugar for the first time
6. Beat until dense fine bubbles appear, add 1/3 of the sugar for the second time
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7. Beat until lines appear and add the remaining sugar
8.Continue to beat until the meringue can form a small upright peak
9.Put 1/3 of the meringue into the milk batter
10.Milk Mix the batter and meringue evenly
11.Pour into the remaining meringue
12. Gently stir evenly into the cake batter, do not stir in circles to avoid disappearing Soak, then pour the cake batter into the angel cake mold with cranberries, pick it up and shake it twice to release the bubbles
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