Cranberry Chiffon Cake
1.
Ingredients are prepared, all ingredients are weighed according to requirements,
2.
Prepare two clean, oil-free and water-free basins to separate the egg yolks and egg whites.
3.
Add white sugar to the egg yolks and stir evenly with a whisk,
4.
Add milk and olive oil
5.
Mix low-gluten flour and baking powder through a sieve, add to the egg yolk liquid, mix evenly with a spatula, and the flour will have no particles
6.
Drop in lemon juice, beat the egg whites with an electric whisk until foaming, add sugar in three times to beat the egg whites until wet foaming, and lift the whisk to pull out the sharp corners.
7.
Add one-third of the beaten egg whites to the egg yolk dish, mix well, and then add to the egg whites dish and mix evenly, using a cross technique to avoid swelling.
8.
Put the cake batter into the mold, put the cranberries,
9.
Put the cake mold in the baking tray, put it in the preheated oven and bake, heat up to 150 degrees, lower the heat to 120 degrees, bake for 45 minutes and the cake will be golden brown (please refer to the temper of your own oven for the specific temperature) )
Tips:
It's okay not to soak the cranberries.
I have done this recipe many times, and each time I summarize, I don’t want the cake to crack, so I need to cool down and bake it for more time.
