1. Separate the egg yolk and protein, put them into oil-free and water-free containers, add 10 grams of sugar and 40 grams of corn oil.
2. Use a hand whisk to mix until fully incorporated.
3. Add 40 grams of milk and mix well.
4. Add the low flour and cornstarch that have been sieved twice.
5. Mix the egg yolk batter evenly with a whisk in an irregular manner. Put the mixed egg yolk batter aside and set aside.
6. Wash the cranberries, soak up the moisture with kitchen paper, and set aside.
7. Squeeze a few drops of fresh lemon juice into the egg whites.
8. Add 60 grams of sugar in 3 times and beat the egg whites into dry foam.
9. Put 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)
10. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white.
11. Use the same technique to gently stir up and down until the egg white and egg yolk paste are well mixed.
12. Add cranberries and stir a few times. (Cranberries can also be added while mixing)
13. Pour the mixed cake batter into a 6-inch mold. Shake hard on the table twice to shake out the large bubbles inside.
14. Put it in the baking tray.
15. Fire up and down at 150 degrees for 45 minutes on the lower level.
16. After roasting, take it out and buckle it upside down on the grid to cool.
17. After cooling completely, demould with bare hands. (There will be no cake crumbs)
18. Added cranberries. Sweet and sour.
Tips:The egg white bowl needs to be oil-free and water-free.
Stir up from the bottom, do not stir in circular motions to avoid defoaming.
Unmold with bare hands, there will be no cake crumbs.
