Rose chiffon cake

Soak the dried cranberries in warm water in advance to soften them, then dry them with paper towels, and sift some flour on the surface

Put milk, corn and 20 grams of fine sugar in the container

Stir until emulsified

Eggs must be fresh, separate the egg whites and egg yolks, and the container holding the egg whites must be water-free and oil-free

When adding egg yolks to the creamy liquid, add them one by one

Mix well

Sift the flour into the egg yolks

Don't stir the batter in circles, it's best to stir it up and down. The mixed batter will stay in that state no matter how long it rests

Add a few drops of lemon juice or white vinegar to the egg whites. Beat the egg whites clockwise with a whisk until thick and foamy. Add 20g of sugar

until soft, add 20g sugar

As soon as texture appears, add the last 10g of sugar

Beat the egg whites until they form dry peaks, as shown in the picture. When the egg whites are pulled up, a sharp corner will appear.

Mix the egg whites and egg yolk paste, divide 1/3 of the beaten egg whites into the egg yolk paste and mix well

Mix well by stirring and cutting in half

Pour back into the remaining egg whites and mix thoroughly

The batter at this time is very even and smooth

Pour the mixed batter into half of the mold, add half of the dried cranberries, and continue pouring the batter

After the batter is put into the mold, sprinkle some dried cranberries on top. Lift both sides of the mold with both hands and shake it onto the table from a height of 10cm from the table. The silicone mold is relatively soft, so it is recommended to place it in a baking pan and lift the plate to shake

Then bake in the preheated oven, with upper and lower heat at 150 degrees for 55 minutes

When the time is up, take it out quickly, turn it upside down, and tap the bottom of the mold with your fingers. After it cools down, it can be demoulded. The finished skin will be thin and elastic

Finished product

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Ingredients

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