Millet cake mix 50 grams Eggs 3
Milk 35 grams Corn oil 30g
Fine sugar 30g Dried cranberries 25 grams
How to make cranberry millet chiffon cake #真福是“berry”好, Let Life “Cran” Down# Cranberry Millet Chiffon Cake Recipe Illustration 1

Step 1

Prepare materials #Lucky is the

Step 2

Beat the milk and corn oil until it becomes oil-free. Separate the egg whites and yolks. Put the egg yolks directly into the milk and corn oil liquid. Put the egg whites into a clean basin without oil or water. #真Lucky is the

Step 3

Sift in millet cake flour#Lucky is the

Step 4

Stir in irregular directions to form a paste, pour in half of the dried cranberries, mix well and set aside. #Lucky is the

Step 5

Beat the egg whites with an electric whisk at medium speed. Add the fine sugar in 3 batches until the egg whites are fine and shiny with obvious lines. Lift the egg beater and the egg whites will form small curves or small right angles. #真福是“berry”好, 让生活的“狠”的# Illustration of how to make cranberry millet chiffon cake 6

Step 6

Mix 1/3 egg white paste with egg yolk paste #真Lucky is the

Step 7

Pour the egg yolk batter into the remaining egg white batter, use a spatula to stir and cut, and mix into cake batter. #真Lucky is the

Step 8

Pour the cake batter into the chiffon cake mold, shake the mold a few times, and sprinkle the remaining dried cranberries on the surface.#Lucky is the

Step 9

Put it into the middle layer of the preheated oven and heat it up and down to 150 degrees for 50 minutes. Adjust according to the actual conditions of the oven. #Lucky is the

Step 10

After taking it out of the oven, place it upside down on the drying rack. #It is true that

Step 11

Take a photo before demoulding #真Lucky is the

Step 12

Cut into pieces and serve with a glass of ice-cold cranberry juice Cranberry millet chiffon cake cooking tips

1. Use fresh eggs. If the room temperature is too high or the eggs are not so fresh, you can put the egg whites in the freezer of the refrigerator for about 15 minutes and beat them until there is a small amount of ice. The egg whites will be fine and stable; 2. This recipe is suitable for ordinary cake flour. You can also replace a little flour with an equal amount of fruit and vegetable powder or cocoa powder to make chiffon cakes with various flavors.