Cranberry Angel Cake

Cranberry Angel Cake

Introduction:

"I've seen people comment that angel cake is" angel's appearance, devil's taste ", so I haven't started to make it. Today, I made this Cranberry cake myself, which greatly overturned the impression I had left in my heart. Angel cake seems very simple, but often simple things must pay attention to the details, is the so-called "a thousand miles away from the difference" saying. I don't want to talk much. Let's take a detailed look at the specific operation of each step... "

Production steps:

Step 1: prepare raw materials

Step 2: cut dried cranberries into small pieces

Step 3: put the protein into a container without oil and water, add a few drops of white vinegar and 25 grams of white sugar

Step 4: beat at low speed until striated, add the remaining 25 grams of sugar

Step 5: beat at medium speed until wet foaming

Step 6: sift in low gluten flour, corn starch and salt, mix well

Step 7: add dried cranberries and mix well

Step 8: put it into a six inch round mold, scrape it flat, and shake it heavily

Step 9: put in the middle and lower layers of the preheated oven, heat up and down, 165 degrees, 45 minutes

Step 10: it's out

Materials required:

Protein: Three

Low gluten flour: 40g

White vinegar: a few drops

Corn starch: 8g

White granulated sugar: 50g

Dried Cranberry: 10g

Salt: 1g

Note: 1. Due to the toughness of the whole protein, adding appropriate amount of corn starch will make it more loose; 2. Adding a few drops of vinegar will make the acid-base neutralization, taste better, and color whiter; 3. Adding a little salt will reduce the fishy smell of the protein; 4. Stirring up and down; 5. Baking time is set according to the power of each oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet