Cranberry Oat Chiffon Cake (Oil-Free, Sugar-Free, Flour-Free)

Prepare the ingredients for later use.

Chop the dried cranberries.

Put the oatmeal into a blender and grind it into powder.

Prepare two clean bowls free of oil and water, separate the egg whites and yolks. Make sure no yolk gets into the egg whites, otherwise the whites will not whip properly. Store the separated egg whites in the refrigerator for later use.

Add milk to the egg yolk and mix evenly.

Then add oat flour.

Stir until there are no dry powder particles.

Add the egg whites to the granulated sugar in three parts, and beat until stiff peaks form.

The beaten egg whites are smooth and delicate, in a non-flowing state, as shown in the picture.

Take 1/3 of the meringue and fold it into the oatmeal paste until well combined. Since oats are highly absorbent, the oatmeal paste will thicken after absorbing water. However, it's okay, just fold in the egg whites evenly and it will be fine!

Then fold back into the remaining meringue using the same technique until evenly mixed.

Then add the dried cranberries and mix evenly.

Pour into a six-inch round mold and tap a few times to release large air bubbles.

Place in a preheated oven with both top and bottom heat, bake at 150 degrees for 40 minutes.

Take it out after baking and tap it a few times to release the heat, then invert it to cool.

After cooling, remove from the mold and cut into pieces.

Although no flour was added, it is still fluffy and soft with a delicate texture, delicious without being heavy.

Finished product picture!

Finished product picture!