Cranberry Angel Food Cake

Overview

I originally wanted to crack another egg to make up the remaining egg whites from making egg tarts, but I also had an idea of where to go with the egg yolks. However, I suddenly lost interest, so I just made do with these two egg whites. The 6-inch mold is obviously not suitable, so use two small rectangular molds instead. I was not very interested and finished the work casually. I did not pay attention to whether the bottom of the mold was filled. As a result, there were irregular holes in the corners of the mold. The silicone mold looks very square, but it is extremely elastic. It expands to the four sides when baked and shrinks to the center when cooled, making it impossible to maintain a square shape.

Tags

• baking
• cake
• breakfast
• afternoon tea
• cake flour
• cream of tartar
• dried cranberries
• fine sugar
• protein
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Cream of tartar, salt, add to caster sugar

   

3. 3 Mix well

   

4. 4 Beat the egg whites until they are thick and foamy, then add powdered sugar in batches and beat

   

5. 5 Beat until dry and foamy

   

6. 6 Sift in low-gluten flour

   

7. 7 Mix well

   

8. 8 Pour in dried cranberries

   

9. 9 Mix well

   

10. 10 Pour into the mold and smooth the surface

    

11. 11 Put in the oven, middle layer, heat up and down at 170 degrees, bake for 20-25 minutes

    

12. 12 Golden on the surface, out of the oven

    

13. 13 Demold after cooling