How to make tartary buckwheat and cranberry chiffon cake

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  1.Weigh the ingredients and set aside.

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  2.Separate the egg white and egg yolk in two water-free and oil-free In a clean basin.Add 25 grams of fine sugar to 5 egg yolks, beat lightly with egg beater, and beat evenly.Add corn oil and milk in turn and mix well.

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  3. Sift in the tartary buckwheat flour and draw a Z shape with an egg beater Stir the batter, do not over-stir to avoid gluten in the batter (if the flour becomes gluten, it will affect the softness of the cake)

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  4.Add a few drops of lemon juice or white vinegar to the egg whites, use an electric egg beater to beat the egg whites, add 50 grams of fine sugar in three batches, the first time is to beat the egg whites until they look like fish eyes.When it's ready, add 15 grams of fine sugar.The second time to add sugar is when the egg whites are beaten into rough foam, then add 20 grams of fine sugar and continue beating.When the egg whites are whipped until slightly textured, add the remaining caster sugar and continue whipping.

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  5. Beat the egg whites until the egg whites are straight when you lift the whisk head.Sharp corners indicate that it has been whipped to dry foam and you can stop whipping.

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  6. Scoop 1/3 of the egg white into the egg yolk paste, use a rubber spatula Gently stir evenly (when stirring, stir from the bottom net, do not stir in circles to prevent the protein from defoaming)

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  7. After mixing evenly, scoop 1/3 of the egg white into the egg yolk paste and mix in the same way.

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  8. Pour the egg yolk paste into the remaining egg whites, and use the same Continue to stir evenly.Stir until the egg whites and egg yolk paste are fully mixed.

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  9.Pour the mixed cake batter into a 7-inch hollow mold , smooth it, hold the mold with your hands and shake it gently on the table a few times to pop out the bubbles inside the cake batter.

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  10.Sprinkle an appropriate amount of cranberries on the surface, if you don’t like cranberries The bilberries can be ignored.

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  11. Place the mold into the lower shelf of the preheated oven and bake Set the temperature to 160 degrees and bake for 50 minutes (or adjust appropriately according to the temperature of your own oven)

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  12. Take the baked cake out of the oven, immediately turn it upside down on a cooling rack, let it cool completely and then unmold it.Slice and serve.

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  13.Finished product.