How to make cranberry chiffon cake (six inches)

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  1.Prepare materials

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  2.Chop cranberries and set aside

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  3.Separate the egg yolks and egg whites into two water-free and oil-free basins

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  4.Add water, corn oil and sugar to the egg yolks and stir evenly

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  5.Sift in low-gluten flour (sift in twice, mix well each time before sifting in the next time)

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  6.Mixed egg yolk paste

• 7. Add white vinegar to the egg whites and use an electric egg beater to beat into a rough foam

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  8.Add white sugar (add white sugar in three times) and beat until stiff peaks

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  9. Lift the egg beater and there will be a small straight corner, which is the meringue



10.Pour one-third of the meringue into the egg yolk paste and mix well

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  11.Pour all the mixed egg yolk paste into the remaining meringue and mix well

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  12. Add two-thirds of the cranberries and turn them over Mix evenly

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  13.Mixed cake batter

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  14.Preheat the oven to 90 degrees and 150 degrees, put the cake Pour the paste into a six-inch mold, use a spatula to smooth the surface, hold the mold with your hand and shake it hard a few times to remove any large bubbles.

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  15. Then sprinkle the remaining cranberries on the surface

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  16.Put it into the preheated oven and heat it up to 90 degree, lower the heat to 150 degrees and lower the layer for 50 minutes

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  17. Roast After it's done, take it out and give it a shake immediately, then turn it upside down on the grill to let it cool before unmoulding

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  18.Finished product picture

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  19.Internal picture