Cranberry Coconut Chiffon Cake

Overview

Chiffon cake is the base cake for baking, but you can make different flavors based on the base of the chiffon cake. Today I will make a chiffon cake using simple ingredients, adding dried cranberries and thick coconut milk instead of milk. Rich in flavor, soft and elastic, very delicious.

Tags

• baking
• children
• breakfast
• fast food
• cake flour
• corn oil
• dried cranberries
• egg
• thick coconut milk
• white sugar

Ingredients

Steps

1. 1 Prepare ingredients: low-gluten flour, thick coconut milk, eggs, sugar, corn oil, dried cranberries;

   

2. 2 Make egg yolk paste: mix egg yolks with white sugar, then add corn oil and mix well;

   

3. 3 Add thick coconut milk and mix well;

   

4. 4 Brush with low-gluten flour, add in and continue mixing;

   

5. 5 Make egg white paste: beat the egg whites until they are foamy in vinegar, add sugar in three batches, and beat until wet foam;

   

6. 6 Add 1/3 of the egg white paste to the egg yolk paste and mix well, then add the remaining egg white paste and mix well;

   

7. 7 Chop dried cranberries, add and mix well;

   

8. 8 Pour the evenly mixed batter into the chiffon cake mold;

   

9. 9 Preheat the oven to 170 degrees, upper and lower heat, for 35 minutes. PS: Each oven is different, so the time and temperature may vary slightly