Banana Cranberry Chiffon Cake

Overview

After eating too much original chiffon, I changed it to this banana and cranberry chiffon, which tastes really good.

Prepare the required ingredients, separate the eggs, and add 5 drops of lemon juice to the egg whites.
Add lemon juice to bananas and mash with a fork.
The pressed banana puree is as shown in the picture.
Sprinkle 1/2 tsp of low-gluten flour over the dried cranberries and mix evenly, then pour off the excess flour.
Add the fine sugar to the egg yolks and mix well with a hand mixer.
Add salad oil and mix well.
Add mashed banana and mix well.
Sift in the low-gluten flour and mix until there are no lumps in the batter.
Add milk and mix well.
Add the fine sugar to the egg whites in 3 batches and beat until stiff peaks form.
Add 1/3 of the meringue to the egg yolk batter and mix evenly.
Pour the mixed batter into the remaining meringue and mix evenly.
Add the dried cranberries and stir with a spatula a few times to combine.
Pour the mixed batter into an 8-inch mold, smooth the surface of the batter with a spatula, and shake the mold a few times.
Use a Zhongchen electric oven to preheat at 160 degrees for 10 minutes. Place the mold on the bottom floor of the oven and bake at 160 degrees for 50 minutes.
Remove from the oven and invert over a wine bottle until cool.
The cake can be unmoulded after cooling. The rich banana flavor and cranberry texture are really good.