# Fourth Baking Contest and is Love to Eat Festival# Cranberry Chiffon Cake

# Fourth Baking Contest and is Love to Eat Festival# Cranberry Chiffon Cake

1. The white and egg yolk are separated and put into oil-free and water-free containers.

2. Mix corn oil with pure milk, sift into low-flour, and beat with egg until there is no dry powder.

3. Add the egg yolk and stir evenly with a spatula.

4. Chop the cranberries, add a little bit of low flour (outside the portion), mix well, sieve to remove excess low flour.

5. Add a few drops of lemon juice or white vinegar to the egg whites, add fine sugar, and beat with an electric whisk at low speed until moist foaming (that is, lift the whisk with a small vertical hook).

6. Take one-third of the meringue into the egg yolk paste and stir evenly.

7. Pour the mixed cake batter into the remaining meringue.

8. Add dried cranberries and stir evenly with a spatula.

9. Pour the mixed cake batter into the hollow mold, shake it lightly a few times, and then shake it hard to produce large bubbles.

10. Put it into the lower layer of the pre-heated oven and heat up and down at 150 degrees for 45 minutes.

11. After baking, put on heat-insulating gloves to take out the cake mold, vigorously shake the mold on the table top, and then buckle upside down to let cool.

12. The cake will be demoulded after it has cooled completely

13. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; the mold used is a Hollow 18CM hollow cake mold; the eggs I use here are about 62 grams each with a shell.