Creamy Fruit Cranberry Cake

Overview

This is the first time I used cranberry chiffon to make a cake base. I tried the new flavor and it felt really good! Let’s try it out together! 😜

Tags

• baking
• afternoon tea
• students
• blended oil
• cranberry
• egg
• flour
• fruit
• presidential cream
• vinegar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare the ingredients for the cake embryo (I actually used 12 eggs and made two chiffon. 6 eggs can make an 8-inch chiffon. I made an extra one by the way so that we can bake it together. Anyway, there are many children and they can be eliminated🤓)

   

2. 2 Chopped cranberries in advance

   

3. 3 Cut the mango into three pieces as shown, take two pieces of meat and cut into flowers with a cross knife as shown. (Eat the piece with the core in the middle by yourself, don’t waste it😋)

   

4. 4 Cut into cubes and keep in the refrigerator for later use

   

5. 5 Cut the dragon fruit into pieces as shown in the picture

   

6. 6 Cut into pieces as shown in the picture

   

7. 7 Keep in the refrigerator for later use

   

8. 8 Separating egg whites and yolks (it is best to warm the eggs out of the refrigerator a little before use, otherwise the egg whites will feel a little coagulated and difficult to separate)

   

9. 9 Place the egg whites and yolks in water-free and oil-free stainless steel basins for later use

   

10. 10 Add egg yolk to milk

    

11. 11 Add blended oil

    

12. 12 Stir

    

13. 13 Sift in flour

    

14. 14 Stir

    

15. 15 Stir into seedless egg yolk slurry

    

16. 16 Add cranberries

    

17. 17 Mix well

    

18. 18 Add a few drops of vinegar to the egg whites

    

19. 19 Make big bubbles

    

20. 20 Add the powdered sugar in three batches and continue to beat

    

21. 21 Use powdered sugar to beat the egg whites, and the baked cake will be more delicate

    

22. 22 Beat until stiff peaks form. The texture is clear and not flowing.

    

23. 23 Add one-third of the egg whites to the cranberry yolk paste.

    

24. 24 Mix well

    

25. 25 Pour the cake batter from the previous step into the remaining egg whites and stir

    

26. 26 Cake batter

    

27. 27 Pour into the grinder and shake out any air bubbles.

    

28. 28 Preheat the oven to 145 degrees for 60 minutes

    

29. 29 Take it out of the oven and shake it vigorously a few times to release the hot air, then turn it upside down

    

30. 30 Demold

    

31. 31 Cake slices. I cut it into four slices and can make two cakes!

    

32. 32 I cut up the other one and gave it to them to eat.

    

33. 33 Take a stainless steel basin and sit on the ice

    

34. 34 Add powdered sugar

    

35. 35 Pour in light cream

    

36. 36 First on slow speed, then on fast speed, then on slow speed again, whip the cream. This process needs to be very careful, otherwise it will be easy to melt the water.

    

37. 37 Lay out a layer of cake, cream, fruit, cream, and cake cream in this order. The fruit here is dragon fruit.

    

38. 38 Squeeze a circle of flowers

    

39. 39 Spread mango in the middle and you’re done!