#柏翠大赛# Colorful Cranberry Cake
1.
Prepare all the ingredients and separate the egg white and yolk
2.
Add 15 grams of sugar to the egg yolk and stir well
3.
Pour the milk and mix well
4.
Pour in sunflower oil and mix well
5.
Sift in the original cake flour and mix evenly
6.
Drop in the colorful essence and mix well
7.
The egg yolk paste part is ready
8.
Cut cranberries into small pieces, put in cake mix, mix well and set aside
9.
Add salt and lemon juice to the egg whites
10.
Pour 40 grams of sugar at a time when the fish is soaked
11.
Beat with a whisk until stiff foaming
12.
Take 1/3 of the egg white and stir evenly in the colorful egg yolk paste
13.
Pour it back into the egg white bowl and stir evenly
14.
Pour in the cranberries and mix gently
15.
Pour into the mold and shake out large bubbles
16.
Put it into the middle layer of the preheated oven: Bake up and down at 150 degrees for 10 minutes
17.
Turn the heat to 130, lower the heat to 140, and bake for 35 minutes
18.
Turn to 160 degrees and bake for 5 minutes until golden brown
19.
Demould after cooling thoroughly
Tips:
1. Remember that the container for protein should be oil-free and water-free
2. Sugar can be added at one time or added in three times when dispersing the egg whites. There is little difference, and novices are more suitable for one-time addition
3. The mixing method is very important. Remember: you can't stir, you can turn and cut.
4. If you don’t have a sweet flavor, you can switch to spinach juice or other favorite ingredients to enhance color
