#四session Baking Contest and is Love Eat Festival#cranberry Cherry Angel Cake

Name: #四session Baking Contest and is Love Eat Festival#cranberry Cherry Angel Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Egg white; 45g Caster sugar; 35g Low-gluten flour; 5g corn starch; 22g Dried cranberries; 6s Salted sakura; 0.3g salt; 4 drops White vinegar

by Anbao's Tiger Mom

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When the spring flowers bloom, is it really enjoyable to bring your family or invite friends to go out to enjoy the flowers in spring? For a foodie like me, in addition to watching flowers and admiring the scenery, I also think about how to make flowers into food, haha. No, there are some egg whites left when making egg tarts. It's a pity to discard them, so I used them to make angel cakes. The finished products are also very good. Let me share with you the method. "

Ingredients

#四session Baking Contest and is Love Eat Festival#cranberry Cherry Angel Cake

1. Wash the salt on the surface of the salted cherry blossoms with water and soak in water. Cut the cranberries into small pieces. I use whole dried cranberries, so the cranberry seeds can be seen;

#四session Baking Contest and is Love Eat Festival#cranberry Cherry Angel Cake recipe

2. Add salt and white vinegar to the egg white;

3. Add the granulated sugar to the egg whites in three times, and use an electric whisk to beat until moist foaming;

4. As shown in the figure, when you lift the whisk, you can pick up a curved corner and it's finished;

5. Sift in the mixture of low-gluten flour and corn starch, and stir evenly with a silicone spatula;

6. Pour in the chopped cranberry crumbles and mix well;

7. Pour it into the mold and increase the vibration for a few times to shake off large bubbles;

8. Use kitchen paper to absorb the moisture of the cherry blossoms and put it on the surface of the cake batter;

9. The oven is preheated, and the middle layer is baked at 165 degrees for 25 minutes. You can use a toothpick to insert it. If there is no attachment, it will be cooked;

10. After the baking process is colored to your liking, you can cover it with tin foil to prevent the color from being too dark, and it can be demoulded after cooling.

Tips:
White vinegar is used to maintain the stability of the protein and is not easy to defoam. If it is replaced with lemon juice, it will be better. The baked cake will have a clear fragrance and taste better.