Cranberry Angel Cake

Cranberry Angel Cake

Introduction:

"For the remaining protein of the egg tart, I originally wanted to knock another egg to make up a 6 inch. I also had an idea of where the yolk would go. However, all of a sudden no interest, just make do with these two proteins. The 6-inch mold is obviously not suitable. Let's use two rectangular molds instead. The interest is not high, casually finished, the bottom of the mold did not deliberately pay attention to whether it was filled, as a result, there are irregular holes in the corner of the mold. And the silicone mold looks very square, but it's very elastic. It expands to the four sides when baking, and retracts to the center when cooling, so there's no way to maintain a square shape. "

Production steps:

Step 1: Materials

Step 2: Tata powder, salt, add to the sugar

Step 3: mix well

Step 4: beat the protein until it is thick, then add sugar powder and beat it

Step 5: stir until dry foaming

Step 6: sift in the low gluten powder

Step 7: mix well

Step 8: pour in dried cranberries

Step 9: mix well

Step 10: pour into the mold and smooth the surface

Step 11: put in the oven, middle layer, heat up and down 170 degrees, bake for 20-25 minutes

Step 12: the surface is golden, and it's out of the oven

Step 13: demould after cooling

Materials required:

Protein: 2

Fine granulated sugar: 24g

Low gluten powder: 26G

Dried Cranberry: 40g

Tata powder: a little

Salt: a little

Note: do not stir the batter in circles to avoid defoaming. Angel cake is more resilient, mold without oil dusting is easier to demould. Cranberries can also be replaced by other dried fruits or honey beans to make other flavors.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet