Cranberry Chiffon Cake

Overview

My favorite is Qifeng, I can toss it in different ways^_^

Tags

• baking
• corn oil
• dried cranberries
• egg
• low gluten flour
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the materials, I used a 6-inch mold

   

2. 2 Separate the egg whites and proteins and put them into water-free and oil-free basins

   

3. 3 Add milk and corn oil to the egg yolks, mix well, and sift in low-gluten flour

   

4. 4 Stir until there are no lumps of flour in the egg yolk paste

   

5. 5 Add a few drops of white vinegar to the egg whites, add granulated sugar in three batches, and beat until stiff peaks form

   

6. 6 First add one-third of the egg whites to the egg yolk batter and mix evenly

   

7. 7 Then pour in the remaining egg whites

   

8. 8 Mix well

   

9. 9 Add dried cranberries

   

10. 10 Finally pour it into a 6-inch mold

    

11. 11 Place in a preheated oven and bake at 145 degrees for 1 hour

    

12. 12 When you hear the beep from the oven, take it out immediately and place it upside down on the baking grid to prevent it from shrinking

    

13. 13 Unmold after cooling

    

14. 14 Cut into pieces and eat!