Exclusive Ten-Inch Raisin Cranberry Chiffon Cake

Name: Exclusive Ten-Inch Raisin Cranberry Chiffon Cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 180g low-gluten flour; 8 piece Egg; 120g Corn oil; 120g Milk; 40g Fine granulated sugar (egg yolk); 100g Fine granulated sugar (egg white); a few drops Vanilla extract; a few drops Lemon juice

Exclusive Ten-Inch Raisin Cranberry Chiffon Cake brings low-gluten flour, egg and corn oil together and is baked until light, fluffy and golden.

0 minNewHard Baking Bake Sweet

Instructions

1
A collection of some ingredients.
2
Separate the egg whites from the yolks.
3
Egg white (when separating egg whites and yolks, be sure to use a bowl that is completely free of water and oil).
4
Set aside Xinjiang raisins.
5
Weigh the granulated sugar (this time we used 60g, usually we use 40g, so it's not particularly sweet).
6
Put the fine granulated sugar into the egg yolk bowl and mix it evenly with a whisk.
7
Weigh the milk.
8
Stir into the egg yolk mixture.
9
Weigh the corn oil and continue to stir it into the egg yolk mixture evenly.
10
Weigh the low-gluten flour.
11
Sift into the egg yolk mixture.
12
Very delicate.
13
Fold until there are no flour lumps, and let it drop without leaving a trace. Do not overmix to prevent forming gluten.
14
Add a few drops of lemon juice to the egg whites, or you can use white vinegar instead. First, beat at low speed until large bubbles form, then add one-third of the granulated sugar.
15
Whip on high speed until fine lines appear, then add one-third of the granulated sugar and whip.
16
Beat until wet and foamy, then add the last third of the fine granulated sugar.
17
Beat until dry foam forms.
18
Lifting the whisk into an inverted triangle ▽ shape indicates that whipping is successful.
19
This is the whipped egg yolk mixture and egg white mixture.
20
Take one-third of the egg white mixture and add it to the egg yolk mixture.
21
Stir in a Z-shaped motion, clockwise, and be careful not to stir in circles.
22
Pour the beaten egg mixture into the remaining egg whites.
23
Continue stirring evenly using a clockwise folding method.
24
Pour in the raisins.
25
Just give it a few stirs and it's done.
26
Pour into a ten-inch cake mold and shake it vigorously a few times to remove the air bubbles inside.
27
Sprinkle cranberries on the surface (you can also skip this, I am doing it to use up the ingredients).
28
Preheat the oven with top and bottom heat at 135°C, pour in the cake batter, bake on the middle rack for 55 minutes, and adjust the temperature according to your own oven's temperament.
29
Continuously climbing higher.
30
When the time is up, immediately hang it upside down on the drying rack.
31
Demolding.
32
This time I will eat it in pieces.
33
It's so delicious! I couldn't help but eat several pieces.
34
Finished product picture!