Cranberry Jam Chiffon Cake First Release

Ingredients: 55g cranberry sauce, 27g corn oil, 40g cake flour, 2 eggs, 20g granulated sugar, 4-5 drops of lemon juice.

Mix the cranberry sauce with corn oil.

Sift in the low-gluten flour and mix evenly in a 'Z' shape.

Add the egg yolk.

Stir in a 'Z' shape until well mixed, set aside.

Add a few drops of lemon juice to the egg whites, whip at high speed with an electric mixer until it forms fish-eye bubbles, then add the sugar in three portions while whipping.

Whip until it is wet and slightly stiff; when lifting the whisk, there should be firm small curves.

Take one-third of the egg whites and add them to the yolk mixture, then fold and mix evenly.

Pour the mixed egg yolk batter into the remaining egg white foam.

Mix well using the cutting and mixing techniques.

Pour into a six-inch round mold, tap gently a few times to release large bubbles, and level the surface.

Place it in a preheated oven on the lower middle rack, baking at 165°C with top and bottom heat for about 30 minutes.

After coming out of the oven, tap it a few times and then invert it onto the cooling rack.

Flip it over.

Demolding.

Cut into pieces before eating.