Cranberry Chiffon
Overview
Chiffon cake is a type of sponge cake with a very light texture, puffy texture, high moisture content, light but not greasy taste, and a moist and tender texture~~~It is very suitable for the elderly and children~~~ The recipe comes from Ziyu’s mother, a very amazing food blogger, and her chiffon cake recipe is super complete! ! !
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Ingredients
Steps
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Prepare materials
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Separate the egg whites and egg yolks into two clean and water-free large bowls; add sugar to the egg yolks and beat evenly (beat the egg yolks until the color becomes lighter); add salad oil and stir evenly; then add milk and stir evenly; sift in the low powder and stir evenly;
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Cut the dried cranberries into small cubes, sprinkle with 2 grams of cake flour, mix well and set aside;
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Add a few drops of white vinegar to the egg whites, beat with an electric egg beater at low speed until coarse foam, start adding 20 grams of sugar; add 20 grams of sugar when the foam is fine, add the last 20 grams of sugar when the foam is fine and textured, turn to medium-high speed to beat the egg whites until dry foam; (for wet foaming, pull up the head of the egg beater, pot The sharp corners of the medium meringue will bend down, while dry foaming will be straight and not bent;) First, use a spatula to pick up two large shovels of meringue into the egg yolk paste, cut and mix evenly; then pour the egg yolk paste into the meringue basin, quickly cut and mix evenly, add the dried cranberries wrapped in flour and mix evenly, pour the mixed batter into the mold, until it is seventy full.
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Tap the mold on the table a few times to pop out the bubbles in the batter, then place it in a preheated oven at 170 degrees, lower the first layer, and heat up and down for 45 minutes.
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After baking, take it out immediately and invert it until it is completely cool, then remove it from the mold.
