Cranberry Chiffon Cake

by Love darling

4.7 (1)

Favorite

6

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

50G Low-gluten Flour
1 piece 6 Inch Cake Mold
2 pcs Egg

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Some Dried Cranberries
30G Milk

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32G Soft White Sugar

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30G Grape Seed Oil

Cranberry Chiffon Cake

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

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

3. Add low-gluten flour and mix well

4. Beat the egg whites

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

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

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

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.

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

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

11. Look at the front

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