1. Chop the cranberries, add a small amount of low powder and mix well
2. Pumpkin peeled and cut into pieces and steamed in a pot
3. After letting cool, beat it into mud with a wall breaker
4. Stir the pumpkin puree, corn oil, and 20g sugar until the sugar melts
5. Add the egg yolk and mix well
6. Sift in low powder, stir evenly irregularly
7. Preheat the oven. Add 1 gram of salt to the egg whites to taste, add white sugar in three times to beat the egg whites until hard foaming, just lift the whisk to a small right angle
8. Take one-third of the egg white batter and add it to the cake batter and mix
9. Pour the stirred batter into the remaining egg whites and continue to stir evenly. Be careful not to defoam the stirring
10. Add cranberries and mix well
11. Get a delicate and shiny cake batter
12. After entering the mold, shake a few times to shake out the big bubbles, so that the cake will be more delicate and will not have big holes
13. 170 degrees for 45 minutes (the actual temperature is subject to your own oven)
14. After the oven is out of the oven, the heat will be shaken immediately, and then the mold will be demolded after it is allowed to cool.
Tips:1. The egg whites should be refrigerated, and the low-temperature egg whites are more stable and better to be sent
2. Each oven is different depending on its own oven adjustment.
