Cranberry Angel Cake

Cranberry Angel Cake

Introduction:

"All Angel cakes use protein as the basic structure and expanding raw material of the cake. Although the taste of angel cake is not very smooth and soft, it is a healthy cake with low calorie and low cholesterol because it has no oil and yolk, if you put less sugar. The surface of the finished cake is slightly yellow after baking, but the inside is fresh and white. "

Production steps:

Step 1: add 30 grams of sugar to the milk.

Step 2: stir until sugar dissolves.

Step 3: sift in the low powder.

Step 4: stir evenly to form paste.

Step 5: egg white separation.

Step 6: Add 20 grams of sugar into the egg white and beat it into wet foam with electric beater.

Step 7: put the egg white into the batter and stir it with a scraper from bottom to outside.

Step 8: add cranberries and stir well.

Step 9: pour it into a paper cup and fill it eight minutes.

Step 10: Sprinkle cranberries on the surface. Into the oven has been preheated to 180 degrees, bake about 20 minutes.

Materials required:

Low powder: 70g

Egg white: 3

Milk: 40g

Cranberry: moderate

Sugar: 50g

Note: wet foaming, that is to use the egg beater head to pick up some protein paste, showing a state that can be gently bent down.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor