1. Chop dried cranberries.
2. Mix milk, oil, sugar and egg yolk until the sugar is completely melted, sieve in low powder and mix until there are no particles.
3. Add dried cranberries and mix well.
4. Put the egg whites in a clean, water-free and oil-free container, add 3-4 drops of vinegar or lemon juice, and put the sugar in three times. Use an electric whisk to beat the egg whites until they are stiff and foamed. Dripping vinegar can remove the egginess and make the egg whites more stable.).
5. Put 1/3 of the egg whites into the egg yolk paste and stir evenly.
6. Pour into the remaining 2/3 egg whites and stir evenly.
7. When it is mixed, it should be very light and thick.
8. Pour it into a 10-inch hollow mold and shake it lightly to produce large bubbles.
9. Put it in the preheated oven and bake at 320°F (160°C) for 60 minutes.
10. After baking, take it out and vigorously shake it two or three times, and immediately let it cool.
11. Let it cool and use a knife to draw a circle along the edge and bottom to release the mold.
Tips:1. The temperature and temper of each oven are different, so you should adjust it according to your own oven.
2. The egg white container and egg beater must be water-free and oil free, and the egg white should not be mixed with egg yolk.
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