Cranberry Chiffon Cake

Cranberry Chiffon Cake

1. For chiffon cake, mix milk, 10 grams of sugar, and salad oil evenly.

2. Mix the low flour and baking powder through a sieve and mix well. Do not draw a circle to avoid the flour becoming vigorous.

3. Separate the egg white and the yolk, add the egg yolk to the roux.

4. The mixed egg yolk paste.

5. Add sugar to the egg whites in 3 times and beat them until large bubbles add 10 grams of sugar.

6. Stir until fine foam, add 10 grams of sugar, and continue to beat.

7. Add 10 grams of sugar to the grain and continue to beat.

8. Whip until you lift the whisk to have a bend, and it foams wet.

9. Add the beaten egg whites to the egg yolk paste three times and mix well.

10. Mix the batter.

11. Add cranberries and mix well.

12. Brush the mold with oil, pour the batter, and shake to exhaust.

13. Preheat the oven at 165 degrees, and bake in the middle of the oven for about 25 minutes.

14. Bake until evenly colored.

15. Bake until evenly colored.

16. Small and cute.

17. The taste is great, small fresh cakes.