#trust之美#cranberry Coconut Chiffon Cake

Name: #trust之美#cranberry Coconut Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 40ml Thick coconut milk; 35ml Corn oil; 3 pcs egg; 50g White sugar; 40g Dried cranberries

by sourcehe

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiffon cake is the most basic cake baked, but different flavors can be made with the basis of the chiffon cake. Today, a chiffon cake is made with simple ingredients, adding dried cranberries and using thick coconut milk instead of milk. It is fragrant and soft, very delicious. "

Ingredients

#trust之美#cranberry Coconut Chiffon Cake

1. Prepare ingredients: low-gluten flour, thick coconut milk, eggs, white sugar, corn oil, dried cranberries;

#trust之美#cranberry Coconut Chiffon Cake recipe

2. Make egg yolk paste: mix the egg yolk with white sugar, then add corn oil and mix well;

3. Add thick coconut milk and mix well;

4. Brush the low-gluten flour, add in and continue to mix;

5. Make egg white paste: beat egg whites until vinegar foam, add white sugar in three times, beat until moist foaming;

6. Add 1/3 of the egg white paste to the egg yolk paste and mix well, then add the remaining egg white paste and mix well;

7. Chop dried cranberries, add and mix well;

8. Pour the evenly mixed batter into the chiffon cake mold;

9. Preheat the oven, 170 degrees, up and down, 35 minutes. PS: Each oven is different, the time and temperature are slightly different

Tips:
1. Make egg yolk paste first;
2. After adding the protein paste, you don't need to mix it too hard
3. Immediately pour it into the mold and put it in the oven after mixing, not for too long;
4. The temperature and time are slightly different for different ovens;