Cranberry heart-shaped cake

Raw materials

Beat the eggs, separate the yolks and egg whites, and put them into a clean, water-free and oil-free bowl

Sift low-gluten flour and set aside

Add fine sugar to the egg yolks and stir evenly with a whisk until completely dissolved. No need to whisk

Add water, salad oil, vanilla essence, and 1/2 cake flour, stir until the batter is smooth and thick

After the batter can be pulled out into slightly sharp corners, add the remaining flour and continue to beat until it is completely combined and has a certain consistency. Set aside

Add fine sugar in batches and beat the egg whites,

Whip until you can pull out complete sharp peaks, and the meringue is completed

Add one-third of the meringue into the egg yolk batter, use a rubber spatula to cut and mix evenly

Pour the mixed egg yolk batter into the meringue bowl, and continue to mix evenly. It is better if the finished batter can slide down in proportion to the width (this step is difficult to photograph by one person)

After brushing the baking pan with oil and flour, ladle in the batter, add chopped dried cranberries, shake it hard to make the bubbles come out, and put it in the middle rack of the preheated oven. Increase the heat to 150, lower the heat to 120, and bake for 25 minutes. During the process, in order to let the surface color and heat, increase the temperature to 160 in the last few minutes.

When the finished product comes out of the oven, turn the grill rack upside down and let it cool down immediately

This is the leftover batter while baking the madeleine shell mold

Heart-shaped small cakes that are turned upside down while they are cooling

The finished product turned over

Overview

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Ingredients

Steps