Mint and Cranberry Chiffon Cake

by beture0309

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It should be cool in summer~
I planted mint at home, and suddenly felt it, so I made a mint-flavored cake
You may have eaten cranberry cake, drank mint tea, but you can try the mint-flavored chiffon cake~~"

Ingredients

Mint and Cranberry Chiffon Cake

1. Prepare the ingredients, eggs, egg yolk protein separation

2. Use an egg beater to beat, harden, and not collapse.

3. Egg yolk ➕ sugar, beaten up

4. Egg yolk➕milk➕butter➕flour, mix into a paste, the key difference is here: ➕chopped fresh mint leaves

5. Add three times to the beaten egg whites, be careful not to turn in a circle, to cross over

6. After adding, throw in the right amount of cranberries, put into the mold, and preheat the oven at 180 degrees for 5 minutes

7. Turn the oven to 160 degrees and bake for about 20 minutes

8. Here comes a finished picture, the sweetness of cranberry➕the coolness of mint➕the soft cotton in the entrance, nice~~summer👍

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