Cranberry Chiffon Cake
Overview
I like baking, but refuse high calories, and don’t like sweetness, so I have been exploring low-oil and low-sugar baking. I have controlled the oil and sugar to the limit for this cake. I have made it several times and it is very successful. It is a low-oil and low-sugar cake. I still want to eat it after eating it. The addition of cranberries just covers up the fishy smell of eggs. My owner who is very picky about baking also praised this cake this time. Since the amount of sugar is very small, I used frozen eggs, which are more stable. I used a hollow chiffon cake mold, which heats evenly. I have not tried ordinary cake molds, and it is not recommended to use thin and tall molds for baking. Those who like low-oil and low-sugar cakes can try this cake, let’s do it together...
Tags
Ingredients
Steps
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Dried cranberries cut into fine pieces and set aside
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Separate the egg yolk and egg white, add milk and corn oil to the egg yolk and mix well
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Sift in low-gluten flour
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Add dried cranberries and mix evenly with a spatula. Do not over mix to avoid gluten formation
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Add a few drops of lemon juice to the egg whites and add sugar
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Beat the egg whites at low speed first, then high speed, and then turn to medium speed. Beat the egg whites until they are stiff and foamy. Check whether they are stiff or not. If you lift the egg beater, you can pull out straight and short sharp corners
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First add a little beaten egg white to the egg yolk paste, dilute the egg yolk paste fully and mix well
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Add the beaten egg whites in portions, and mix evenly. Do not mix in circles to avoid defoaming
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Pour into the hollow chiffon cake mold, shake it a few times to remove any big bubbles
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Place in the middle and lower racks of the preheated oven, heat up and down, 150 degrees, 75 minutes
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Immediately after taking it out of the oven, turn it upside down on the grill and let it cool, about 1 hour
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Removed from the mold
