Whipped Cream Cranberry Cake

Overview

A creamy cake. I didn’t make any changes to the name of Xiaoyao’s recipe, I just changed the shape, and some of the ingredients are slightly different. More suitable for my two little babies. It has the texture of pound cake and is a great way to use up whipping cream quickly.

Tags

• baking
• cake
• dried cranberries
• egg
• low gluten flour
• powdered sugar (in egg whites)
• powdered sugar (in light cream)
• whipping cream
• salt

Ingredients

Steps

1. 1 First prepare the dried cranberries, chop the dried cranberries. The original recipe is for 80g of cranberries, but the added dried fruit will not affect the success or failure of the finished product. Therefore, I only have 65g at home, so I put 65g in. However, in fact, it may not be enough, because my second child has been eating secretly while cutting it.

   

2. 2 Add a small amount of cake flour to the cranberries (not included in the ingredient list) and coat the dried cranberries with a thin layer of cake flour.

   

3. 3 Add 60g sugar to the light cream and beat until it forms as shown, distribute between 8 and 9.

   

4. 4 Add 2 egg yolks one at a time to the whipped cream and mix evenly.

   

5. 5 In the light cream paste, add a little salt and sift in the flour. Mix well and set aside.

   

6. 6 Drop a little white vinegar into the egg whites, add sugar in 3 batches, and beat until there are small hooks as shown.

   

7. 7 Fold the whipped egg whites into the light cream batter using the up and down method. After mixing evenly, add the dried cranberries and mix evenly.

   

8. 8 Pour into molds. Preheat the oven to 180 degrees.

   

9. 9 The temperature inside the oven is 180 degrees, and the middle and lower racks are set for 25 minutes.