1. Separate the eggs in two water- and oil-free bowls.
2. Add salad oil to the egg yolk and mix well.
3. Pour the yogurt and mix well.
4. Sift the mixed low flour and cornstarch and mix well.
5. Sift the batter twice.
6. Add a few drops of white vinegar to the egg whites and beat them until they look like fish eyes.
7. Inversely add fine sugar three times and beat until small hooks are formed.
8. Take one-third of the egg whites and stir evenly in the egg yolk paste, then pour the prepared batter into the remaining egg whites and stir evenly.
9. Pour the batter into the mold, shake it a few times to remove large bubbles.
10. Add the dried cranberries that have been washed and drained in advance, and bake for 70 minutes in a preheated oven at 160 degrees.
11. Appreciation of the finished product.
12. Appreciation of the finished product.
13. Appreciation of the finished product.
14. Appreciation of the finished product.
