It's a very soft and delicious cranberry cake.It's got a lot of cranberry flavor in it.

WHAT YOU NEED

Ingredients

85 grams of low-fat flour
40 grams of milk
Four eggs.
Cranberries in moderation
30 grams of white sugar
40 grams of sesame oil

How TO MADE Cranberry whipped cream cake

Steps 1 to 4

1. Ingredients: 85 grams of low-fat flour, 60 grams of white sugar, 40 grams of milk, 40 grams of olive oil, 4 eggs (proteins and egg yolks separated), 30 grams of white sugar, a moderate amount of cranberries (not shown above)

2. Egg yolk mixed with 30 grams of white sugar.

3. Add the prepared sesame oil mixture.

4. (Can be replaced with corn oil)

Steps 5 to 8

5. "Add milk to the mixture"

6. Low-fat flour is sifted with a powder sieve.

7. Stirring

8. Stir slowly to a smooth, fine, particle-free, sticky state.

Steps 9 to 12

9. The egg whites are mixed with 60 grams of white sugar, the sugar is added three times, and the egg whites are sent to a hard foam that can form a triangular shape.

10. Add one-third of the egg yolk to the stirred egg yolk.

11. Stir evenly.

12. Then pour the whole mixture into the egg-cleaning bowl and stir until even.

Steps 13 to 16

13. Because someone said they wanted to eat cranberries, and they ate chopped cranberries.

14. Put it in a 6-inch mold box and put it on the table.

15. Put it in a preheated oven.

16. Hot wind baking, 155 degrees, 40 minutes

17. It's a little cracked on the top.

18. It's cold out there.

19. Don't do this step like I learned, if you want to add cranberries, you can first add some material, then sprinkle some cranberries on top, and then gently sprinkle a few.

20.

Handy cooking tips

　　"Oven: The key to the success of the Petri PE5260 oven is: 1 The protein plate must be water-free and oil-free, and the protein must not be mixed with butter, otherwise it will affect the protein; 2 The protein must be cooked in a dry state (when cooking the protein, add one or two drops of white vinegar or lemon juice, which can help the protein to cook more easily and be more stable); 3 When mixing the dough, the dough should be mixed from the bottom up, not stirring hard, to avoid foaming; 4 When mixing, do not add all the proteins at once, so that the protein is not mixed evenly, and it is easy to foam; 5 The dough should not be cooked with moisture."