Cranberry Mini Whirl Chiffon Cake

Prepare the above ingredients.

Separate the yolks and whites of refrigerated eggs. Add salt, corn oil, and milk to the yolks and mix well.

Then sift in 50g of cake flour and mix well.

Add lemon juice to the egg whites and beat in the white sugar in two additions until stiff peaks form. Take 1/3 of the egg whites and fold them into the egg yolk batter until well combined.

Fold the remaining egg whites into the yolk batter until well combined, then pour into the mold and tap to remove large air bubbles.

Preheat the oven to 150°C, place in the middle rack, and bake for 50 minutes. Remove, invert to cool, and then unmold.

Demolding successful.

Let's take a side shot.

Internal incision is also very good.