Cranberry Angel Cake

Cranberry Angel Cake

Introduction:

"I bought egg tart skin on Taobao and made delicious egg tarts. It's good to make angel cake with protein when protein is left. The fly in the ointment is that the demoulding is not very good, because it's the first time I have no experience. The mold is made of aluminum. I feel that it might be better to apply some oil inside the mold before I do it. I can try it next time, but the cake is still full of success, and the egg is not good The cake is white and soft with dried cranberries in the middle. It's sour and sweet. It's very delicious and sweet

Production steps:

Step 1: prepare the ingredients.

Step 2: add sugar to the egg white, add a few drops of lemon juice, whisk until it foams wet, beat the egg head and lift it with a small hook.

Step 3: pour in the sifted powder and salt.

Step 4: mix well

Step 5: add cranberries and stir well. (soak the cranberries in advance, drain the water, sprinkle some low flour, mix well, and then sift out the low flour, so that it is not easy to sink when baking.).

Step 6: pour the cake paste into the mold, shake a few times and put it into the oven.

Step 2: preheat the upper and lower oven for 7-170 minutes.

Materials required:

Egg white: 4

Low powder: 35g

Dried Cranberry: moderate

Sugar: 35g

Salt: 2G

Lemon juice: small amount

Note: 1. Before putting the cake paste, the mold should be smeared with butter or cooking oil, so that the cake can be baked well. 2. The dried cranberries should be softened and mixed with dry powder to prevent the cranberries from sinking. 3. Bake according to the temperature of your oven. Don't bake for too long. If you bake for too long, you won't feel like an angel cake.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet