Cranberry Angel Cake

Name: Cranberry Angel Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 190g protein; 65g Low-gluten flour; 10g corn starch; 80g Caster sugar; 1g salt; Some Lemon juice; 50g Wine Dried Cranberries

by quenny

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In the past, only egg yolk was used to make desserts, and the extra egg whites were packed in the refrigerator and frozen so that they could be stored for a long time. This time I plan to make angel cakes and take out the egg whites to thaw. Fortunately, it can still be used normally~~

material:
190g protein, 65g low-gluten flour, 10g corn starch, 80g caster sugar, 1g salt, appropriate amount of lemon juice, 50g wine-stained cranberry"

Ingredients

Cranberry Angel Cake

1. Drain the wine-preserved cranberries and add some cornstarch (not included in the recipe)

2. Mix well and set aside

3. Beat the egg whites until thickly soaked, add salt and a little lemon juice

4. Then add sugar in portions to beat it to a wet foaming state

5. Sift in the low-gluten flour and cornstarch mixture

6. Stir evenly

7. Pour in dried cranberries

8. Continue to mix well

9. Pour into the mold and smooth the surface slightly

10. Put it into the preheated oven, 160 degrees for about 35 minutes

11. It can be demoulded after it is out of the oven and allowed to cool.

Tips:
1. Whip the egg whites to a wet foaming state;
2. The temperature and time required for baking should be set according to the actual situation of your own oven;