1. Cut dried cranberries into small pieces, put some high flour and mix
2. Separate 4 large eggs into yolk and egg white
3. First make the egg yolk paste part, 48g warm water in a basin, 30g fine sugar, stir until completely melted
4. Then add 35g corn oil and stir until it is evenly mixed
5. Sift in low-gluten flour and mix well
6. After stirring it is a very thick paste
7. Then add the egg yolk
8. Mix well so that the egg yolk paste part is ready
9. Next, make the egg white part, put 4 egg whites in a clean basin, add 60g of fine sugar in portions, and beat with an electric whisk
10. When the wet foam is reached, lift the whisk, the egg whites are angled, so that the egg white paste is ready
11. Take 1/3 of the egg white paste into the egg yolk paste and mix well
12. The egg yolk paste after mixing well, pour all into the remaining egg white paste
13. Cut and mix well and mix thoroughly
14. Sift the high-flour cranberries
15. Then pour it into the prepared cake batter
16. Then pour it into the baking dish
17. Smooth it with a spatula, then place it on the table and shake it twice to distribute the batter more evenly!
18. Then put it in the preheated oven at 175 degrees, middle level, for about 20 minutes.
19. After baking, take it out, tear off the oily paper on the surface, roll it up when it is warm, and put it in the refrigerator for half an hour
20. Then take it out and cut into pieces
Tips:The egg yolk paste made with this recipe will be very thick, similar to a paste, don’t doubt that the recipe is wrong, try to choose a larger foreign egg for the cake!
