Brown Sugar Cranberry Cake
Ingredients
- Milk 50g
- Brown sugar 35g
- Cranberry 30g
- Rum 10g
- Cake flour 80g
- Eggs 4
- Corn oil 35g
- Fine sugar 40g
- Salt 1 gram
- Lemon juice A few drops
- Vanilla extract A few drops
Steps
1. Add brown sugar to the milk and heat it in the microwave to melt.
2. Soak the cranberries in rum.
3. Save after completion.
4. Separate the egg whites and egg yolks, add lemon juice to the egg whites, and beat with a whisk at high speed for 30 rounds until fish-eye bubbles appear on the egg whites.
5. Add 15 grams of fine sugar, continue beating for 50 rounds, and then add 15 grams of fine sugar.
6. Add the remaining 10 grams of fine sugar.
7. Beat again for 50 rounds. The egg whites will be stiff, delicate and smooth, and small upright peaks will appear.
8. Add salt to the corn oil and pour in brown sugar water.
9. Use a whisk to stir at low speed until combined, and sift the low-gluten flour.
10. Mix again and add egg yolk and vanilla extract.
11. Continue to stir evenly, then use a spatula to mix evenly.
12. Add one-third of the egg whites into the egg yolk paste.
13. Use the stirring technique to mix the cake batter evenly.
14. Pour the mixed cake batter back into the egg whites.
15. Continue to stir for about 50 times, and the cake batter will be completed.
16. Add soaked cranberries and stir for a few times.
17. Pour the cake batter into the mold and shake it a few times to defoam.
18. Preheat the oven to 150 degrees and put the mold into the oven for baking40 minutes.
19. Invert immediately after baking.
20. Remove from the mold after three hours.
21. The beautiful cake comes out.
22. Cut it into pieces and enjoy.
Tips
- Chiffon cake focuses on whipping the protein in place and controlling the baking time.
