Cranberry Chiffon Cake

Name: Cranberry Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 60g milk; 40g Corn oil; 2g Low powder; 80g Caster sugar; A few drops White vinegar; 5 egg; Some cranberry

by Good Baolulu

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Many people can't handle the round mold chiffon cake easily. I personally think that the hollow mold may be more suitable for novices. The failure rate is extremely low. With a little bit of cranberry, it is sweet and sour, and the taste is no longer monotonous. "

Ingredients

Cranberry Chiffon Cake

1. Cranberry chopped

2. Add 2 grams of low gluten and stir evenly

3. Corn oil + milk + 20 grams of caster sugar, stir until emulsified

4. Add 90 grams of low-gluten, cut with a mixing knife and mix until well mixed

5. Add the separated egg yolks

6. Use a mixing knife to mix evenly (do not over-cut and stir in circular motions) for later use. At this time, preheat the oven at 170 degrees

7. Add a few drops of white vinegar and 20 grams of fine sugar to the separated egg whites

8. Beat with an electric whisk until finely soaked, then add 20 grams of fine sugar

9. Continue to beat with an electric whisk until there are lines, add 20 grams of fine sugar

10. Hit until you can pull up a short, upright sharp corner (the egg white will obviously feel resistance)

11. Take the beaten 1/3 egg white to the egg yolk paste, cut and mix evenly

12. Add 1/3 of the egg white to the egg yolk paste, cut and mix evenly

13. Pour the stirred egg yolk paste into the remaining 1/3 of the egg whites, cut and mix evenly

14. Add chopped cranberries, cut and mix evenly

15. Pour into the hollow mold, shake it a few times, and shake out big bubbles

16. Put it in the bottom of the oven, and fire up and down at 170 degrees, about 50 minutes (adjusted according to the situation), immediately after the oven is out, the film can be removed after it is completely cooled