1. To make cakes in the summer, use the refrigerated eggs in the refrigerator. Separate the egg whites and egg yolks into two oil-free and water-free bowls. Add 20 grams of white sugar to the egg yolks and mix well;
2. Put 40 grams of corn oil, 100 grams of milk in the egg yolk, mix well with each ingredient, and then put it down;
3. Sift in the mixed powder (100g buckwheat flour, 20g cornstarch, 10g matcha powder and mix well), stir until there are no particles, and put it in the refrigerator for use in summer;
4. Preheat the oven at 150 degrees, take out the egg whites from the refrigerator, drop a few drops of lemon juice (a few drops of white vinegar will do), make bubbles at a low speed, add 1/3 of the white sugar, and beat at a high speed until it becomes a little grainy and add the second sugar;
5. Beat at medium speed until the egg beater has a big hook and add the last 1/3 of the white sugar, and beat at low speed until the egg beater is lifted into a small pointed hook;
6. Dig 1/3 of the meringue into the egg yolk bowl
7. Mix well
8. Pour the egg yolk paste into the egg white bowl, use a spatula to cut and mix well, add cranberries, mix a few times, and pour into the mold (forgot to take pictures if you are too busy)
9. Smooth the surface, shake it twice on the table, put it in the middle layer of the oven preheated at 150 degrees, and bake for 50 minutes (depending on the temper of each oven);
10. Bring it out of the oven and shake it on the table a few times.
11. Slicing is okay. (This is my first work of Chiffon Cake)
