Cranberry Cake

Prepare the main ingredients: 55g low-gluten flour, 3 eggs, 120ml light cream, 35g granulated sugar, 15g dried cranberries, a little lemon juice.

Prepare two containers that are free of water and oil, and three eggs, separating the egg whites and yolks.

Add 120 ml of light cream to the egg yolks and mix well with a whisk (no need to beat until fluffy).

This is the state after mixing.

Sift in 55 grams of cake flour.

Slowly stir without dry powder particles.

Add 3 ml of lemon juice or white vinegar to the egg whites, and add 35 g of sugar in three portions: whip at low speed until large bubbles form, then add the first portion of sugar.

Beat until the bubbles become fine, then add the second portion of sugar.

Beat until the bubbles disappear and fine lines appear, then add the third portion of sugar.

Continue whipping at low speed. When you feel resistance, lift the mixer, and small peaks appear—this means it is properly whipped.

Pour in the egg yolk mixture, add the chopped dried cranberries, and use the folding and cutting technique. The movements should be light and quick to mix evenly (do not stir in circles, as it can deflate the batter).

Line the mold with parchment paper, pour in the egg mixture, give it a light shake twice, and shake out the bubbles.

Preheat the oven in advance, place it in the middle layer of the baking tray, add warm water to the baking tray, bake at 140℃ with both upper and lower heat for 30 minutes, then turn to 150℃ and bake for another 30 minutes. After taking it out of the oven, gently shake to release the steam, and take it out once it has cooled down.

The cranberry cake is finished, with a moist and soft texture. Added Nestlé fresh cream gives it a rich milky flavor, paired with dried cranberries for a sweet and sour taste that cuts through the richness.

This cake has the fluffiness of chiffon, the smoothness of cream, and the sweet and sour taste of cranberries. It's truly a bite of surrender, a little happiness on the tip of the tongue.