How to make cranberry hollow chiffon cake

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  1. Prepare ingredients for later use

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  2. Add to the basin Stir corn oil and milk until emulsified

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  3.Sifted low-gluten flour for painting Stir evenly in the z-shape

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  4. Separate the egg white and egg yolk, separate the egg white in anhydrous In an oil-free basin, separate the egg yolks into the batter

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  5.Continue to put the egg yolk Make a z-shape and mix well until there are no dry powder particles

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  6. Add a few drops to the egg white Lemon juice, add fine sugar in three batches and beat until dry peaks

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  7. Take 1/3 of the egg white cream and mix it evenly into the egg yolk paste

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  8. Again Pour back into the remaining meringue and mix evenly using the same technique

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  9.Add cranberries and mix well

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  10. Pour into the hollow chiffon In the cake mold, sprinkle with crushed cranberries

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  11.Send to pre- Heat the oven at 150 degrees and bake for 30 minutes

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  12. After baking, take it out and let it cool, then unmold it and cut it into pieces

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  13.Finished product picture!