1. Prepare the materials
2. Cranberry chopped and set aside
3. Stir the cheese smoothly over water and set aside
4. Separate the egg yolks, add 10g of sugar and stir until the sugar melts
5. Add milk and mix well
6. Add corn oil and cheese and mix well
7. Sift in low powder and mix until there is no dry powder
8. Add cranberries and mix well
9. Pack the egg whites in an oil-free and water-free basin, add sugar in 3 times and beat until hard foaming
10. Take 1/3 of the meringue into the egg yolk paste and stir evenly
11. Take another 1/3 and mix evenly with the same method
12. Pour the mixed batter into the remaining egg whites and mix it evenly into a fluffy batter
13. Pour the mixed batter into a 6-inch round mold, lift it up and shake it a few times to expel the large bubbles inside
14. Put it into the preheated oven, 155 degrees, 40 minutes (temperature time for reference)
15. When the time is over, insert a toothpick to check. If there is no batter, it can be out of the oven. Let it cool before taking off the film.
16. After being left overnight, it tastes softer than when it was first baked
17. After being left overnight, it tastes softer than when it was first baked
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