Cranberry Chiffon Cake

Cranberry Chiffon Cake

by Love darling

4.7 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

The first time I made chiffon cakes, I was quite satisfied. The smell of cakes was floating all over the room. My son is a snack food. He smelled this smell and couldn’t stand it. He followed my butt. I don’t like eating too sweet. , So the sugar is not too much, it is a little sweet but not greasy, the inside is soft and soft, the family agreed that this cake is a success! "

Ingredients

Cranberry Chiffon Cake

1. Separate the egg whites from the yolks. The egg whites must be clean and oil-free and water-free.

Cranberry Chiffon Cake recipe

2. Add soft sugar and oil to the egg yolk and mix well

Cranberry Chiffon Cake recipe

3. Add low-gluten flour and mix well

Cranberry Chiffon Cake recipe

4. Beat the egg whites

Cranberry Chiffon Cake recipe

5. Add one-half of the egg whites to the mixed egg yolks and stir evenly

Cranberry Chiffon Cake recipe

6. This is the picture after adding half of the egg white

Cranberry Chiffon Cake recipe

7. After mixing, pour it into the remaining egg white bowl and stir together evenly

Cranberry Chiffon Cake recipe

8. Finally, pour it into the cake mold and sprinkle with dried cranberries (or raisins, etc.). I forgot to take photos of the dried cranberries.

Cranberry Chiffon Cake recipe

9. Preheat the oven and bake the cake at 150 degrees for about 45 minutes

Cranberry Chiffon Cake recipe

10. The cake is freshly baked~ It's so delicious!

Cranberry Chiffon Cake recipe

11. Look at the front

Cranberry Chiffon Cake recipe

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