1. Dried cranberries, chopped, and evenly coated with low flour, set aside. This will ensure that the dried cranberries will not settle during the baking process.
2. Add granulated sugar, salad oil and water to the egg yolk and mix well. Then sift in low-gluten flour and stir evenly with a spatula.
3. Cut and mix even egg yolk paste for later use.
4. Add a few drops of white vinegar to the egg whites, and add a mixture of sugar and corn starch in portions.
5. Dispense it to a dry foaming state and make a protein paste.
6. Put the meringue paste into the egg yolk paste in batches, cut and mix well each time before adding the rest, and finally add dried cranberries.
7. Pour the cake batter slowly into the mold and shake it on the table a few times.
8. After preheating the oven, place it on the lower level at 180 degrees, and bake at 180 degrees for 30 minutes. Immediately after being out of the oven, the film will be reversed, and the film will be removed after it is completely cooled.
9. After preheating the oven, place it on the lower level at 180 degrees, and bake at 180 degrees for 30 minutes. Immediately after being out of the oven, it will be reversed, and the film will be removed after it is completely cooled.
10. The finished chiffon cake can be topped with some yogurt, which tastes delicious.
