Raspberry Cake

Raspberry Cake

Introduction:

"From the first bite, I think it's the best one I've ever made in this period. It's light as cotton, fragrant and tender. I love the soft taste. For the first time, we used the chef machine to make protein. It took only two minutes. It was really fast and the stability of protein was very good. In addition, we used this imported milk, which was really delicious. We sprinkled some dried cranberries and also had a little surprise. It's just my husband's birthday. He doesn't like cream, so I decorate it with yogurt. After eating it, I find that it's unnecessary. It's delicious without yogurt. "

Production steps:

Step 1: prepare the required materials

Step 2: separate the egg yolk and protein, mix the egg yolk and milk, and stir well

Step 3: add corn oil and mix well

Step 4: sift and add low reinforcement

Step 5: cut up and mix into a fine batter

Step 6: add white sugar into the egg white, and quickly stir it with the cook's machine until hard foaming

Step 7: take half of the protein foam and egg yolk batter, cut and mix

Step 8: add the remaining protein foam and stir

Step 9: the cake paste is fine and glossy

Step 10: pour into the 8-inch round mold, sprinkle with dried cranberries, lift the cake mold and drop it to remove the big bubbles in the batter

Step 11: put in a 150 degree oven and count down two layers for 40 minutes

Step 12: take out the buckle, cool and demould

Step 13: garnish with yogurt and fruit

Step 14: see how well the organization is

Materials required:

Eggs: 4

Low powder: 85g

Dried Cranberry: moderate

Milk: 60g

Sugar: 55g

Corn oil: 40g

Decorative yogurt: appropriate amount

Note: it is better to add flour after sieving, the finished product is more fluffy and delicate; the protein should be sent in place. When the cake comes out of the oven, turn it upside down and let it cool before demoulding.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet