Cranberry Chiffon
Overview
I found that many friends are not confident in baking chiffon cakes, but I personally have never had this mentality. Perhaps because I have baked it successfully from the beginning, I feel that making chiffon cakes is much easier than making bread, because bread needs to go through many processes such as kneading, fermentation, and shaping. However, chiffon cakes only need to beat the egg whites, cut and mix the cake batter, and control the temperature. From the first time I baked chiffon cakes, my chiffon cakes have not collapsed, cracked, or retracted. Children like bread, but they like chiffon cakes even more, so they bake at least one, sometimes two, almost every day. Of course, one of them is given away.
Tags
Ingredients
Steps
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Chop dried cranberries and set aside.
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Pour the yogurt into the melted butter and mix.
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Separate egg yolks and egg whites and put them into oil-free and water-free containers respectively.
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Add fine sugar to the egg whites and beat until wet peaks form. Add the stirred egg yolk liquid and mix well.
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Sift in the flour, add dried cranberries, and mix evenly.
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Add the cooled yogurt butter liquid and mix quickly to avoid defoaming.
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Pour the mixed cake batter into the round mold, smooth it out, and shake it hard a few times to release big bubbles. (Used an 8-inch round mold)
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Put it into the lower shelf of the preheated oven and heat it up and down to 150 degrees for 60 minutes. (Please adjust the temperature according to the temperament of your oven)
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After baking, put on heat-resistant gloves to take out the cake mold, place it upside down on the grill, and remove from the mold after it cools down.
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Let cool and cut into pieces before eating. The texture is very delicate and especially soft.
