How to make cranberry chiffon cake

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  1.Family portrait

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  2.Take oil-free In a waterless basin, separate the egg yolks and egg whites

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  3.Put the sugar and milk into the egg yolks Beat together, add rice oil, mix well

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  4.Put the filtered Sift the secondary flour into the mixed egg yolks

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  5.Up and down mixing method Mix well until there are no lumps, and add dried mangoberries

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  6. Mix Good cake batter

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  7. Add a small spoonful of lemon honey to the egg whites and beat until coarse Soak and add one-third of the sugar

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  8.Use plus The remaining one-third of the sugar

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  9. Beat the egg whites as shown below , add the last remaining sugar and beat until the egg whites form a hook shape

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  10.Just whip the egg whites as shown below

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  11.Take three points Put one of the egg whites into the egg yolk batter, and mix well using the up and down method.Do not stir.

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  12.It looks like this after mixing

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  13.Pour the mixed cake batter Fold into the remaining egg whites

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  14. Stir up and down, mix quickly, as follows Picture

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  15. Preheat the upper and lower tubes of the oven to 160 degrees, and mix the cake batter Pour into an eight-inch cake mold, smooth it out, shake out air bubbles, and use a toothpick to draw a Z character on the surface to eliminate bubbles

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  16.Place the upper and lower tubes in the preheated oven and bake for 55 minutes

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  17.Take it out and shake it twice to release the heat, turn it upside down and freeze to remove the film

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  18.The effect of peeling

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  19.The effect of cutting, sour Sweet and delicious