Angel Mo Cranberry Chiffon Cake First Release

Name: Angel Mo Cranberry Chiffon Cake First Release
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 2 piece Egg yolk; 45 g Granulated sugar; 18 g Sunflower oil; 35 g Milk; 45 g low-gluten flour; 2 piece Protein; 30 g Dried cranberries; a few drops Lemon juice

Angel Mo Cranberry Chiffon Cake First Release made with egg yolk, granulated sugar and sunflower oil, baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

1 hrNewEasy Baking Bake Sweet

Instructions

1
Ingredients: 2 egg yolks, 45g granulated sugar, 18g sunflower oil, 35g milk, 45g low-gluten flour, 2 egg whites, 30g dried cranberries, a few drops of lemon juice.
2
Add 15 grams of granulated sugar to the egg yolk and mix well.
3
Add corn oil and mix evenly.
4
Add the milk and mix evenly.
5
Sift in the cake flour.
6
Mix into an even batter in irregular directions.
7
Add sugar to the egg whites in three parts and beat until fluffy.
8
Finally, beat until it has a 90% stiff peak state with curved tips.
9
Fold one-third of the egg whites into the egg yolk batter and mix evenly.
10
Fold it back into the remaining egg whites and mix well.
11
Add dried cranberries.
12
Mix well.
13
Pour into the mold and level the surface.
14
Place in the oven, middle-lower rack, bake with both top and bottom heat at around 180 degrees for about 40 minutes.
15
Turn it out of the oven and let it cool upside down.
16
Flip it over.
17
Demolding.
18
Cut into pieces before eating.