Colorful cranberry cake

Overview

Thank you Gourmet World, thank you Xinliang Company! I was very lucky to participate in the Xinliang Competition and win the Popularity Award. The prizes are ~ a bag each of Bakishishang Bread Flour and Cake Flour! I usually make more bread and less cake at home, but occasionally I need to improve the taste. I just used Prize Cake Mix to make chiffon cake, and added a little colorful essence and dried cranberries to make the plain original chiffon cake more beautiful and flavorful. I like the light green color~~~

Tags

• baking
• children
• afternoon tea
• birthday
• beautiful fragrance
• cranberry
• egg
• low gluten flour
• sunflower oil
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare all ingredients and separate egg whites and egg yolks

   

2. 2 Add 15 grams of sugar to the egg yolks and mix well

   

3. 3 Pour in milk and mix well

   

4. 4 Pour in sunflower oil and mix well

   

5. 5 Sift in the original cake flour and mix well

   

6. 6 Drop in Banlan essence and mix well

   

7. 7 The egg yolk paste part is ready

   

8. 8 Cut the cranberries into small pieces and add them to the cake mix. Mix well and set aside

   

9. 9 Add salt and lemon juice to the egg whites

   

10. 10 When the fish is soaked, add 40 grams of sugar at a time

    

11. 11 Use a whisk to beat until stiff peaks

    

12. 12 Add 1/3 of the egg whites to the egg yolk paste and mix evenly

    

13. 13 Pour it back into the protein bowl and mix well

    

14. 14 Pour in the cranberries and mix gently

    

15. 15 Pour into the mold and gently shake out the big bubbles

    

16. 16 Put it into the middle rack of the preheated oven: bake at 150 degrees for 10 minutes

    

17. 17 Turn the heat to 130 and lower to 140 and bake for 35 minutes

    

18. 18 Turn to 160 degrees and bake for 5 minutes until golden brown

    

19. 19 Remove from mold after cooling