Night snack

Cranberry Chiffon Cake Beautiful Oven Recipe

Qifeng cake is suitable for home-made cakes. It is simple and has a high success rate. It can also be used to produce different tastes according to different materials. This Qifeng is based on the original Qifeng with some red koji powder and cranberry dried. Qifeng is not only visually pleasing, but also tastes richer and more diverse with the addition of cranberries. It is a beautiful and delicious Qifeng. Thank you very much for the trial opportunity and support of Bean & Bean Oven, which has helped my kitchen to acquire a very useful helper. Not only is it beautiful and atmospheric, the temperature is accurate, and the operation is simple and easy to understand. Thank you again.~~~~

Food Material List

  • 1 85 g yolk
  • 2 Fine sugar A30g
  • 3 45 g of water
  • 4 45 grams of corn oil
  • 5 Low powder 75g
  • 6 Protein 150 g
  • 7 Fine sugar B70g
  • 8 Cranberry dried 50g
  • 9 Monascus powder 14T

Operational steps

  • 1 Mix egg yolk with sugar A and eggs.
    Cranberry Chiffon Cake
  • 2 Add water and corn oil in turn and mix well.
    Cranberry Chiffon Cake
  • 3 Stir to make it mixed evenly
    Cranberry Chiffon Cake
  • 4 Add sifted flour with low gluten and mix well to form egg yolk batter.
    Cranberry Chiffon Cake
  • 5 Whisk the egg white at low speed with an electric beater until it foams, then add fine sugar B three times to whisk it until it foams wetly (small crooked hook).
    Cranberry Chiffon Cake
  • 6 Mix a small portion of whipped egg white with yolk batter first.
    Cranberry Chiffon Cake
  • 7 Then pour it back into a large pot of egg white and stir it evenly in a cut-and-mix way to form a cake batter of the original color.
    Cranberry Chiffon Cake
  • 8 Mix a small portion of cake batter in a small bowl with red yeast powder.
    Cranberry Chiffon Cake
  • 9 After mixing well, it will be red paste.
    Cranberry Chiffon Cake
  • 10 The original batter of method 7 is poured into the mould, and then into the red batter, alternating.
    Cranberry Chiffon Cake
  • 11 Add about two-thirds of the dried cranberries (which need to be soaked in water and drained) to the remaining batter, mix well and pour all into the mould.
    Cranberry Chiffon Cake
  • 12 Spread the remaining cranberries on the surface, poke them into the batter with chopsticks and circle them along the mould to create marble effect.
    Cranberry Chiffon Cake
  • 13 Finally, the surface of the cranberry dried with chopsticks gently poked into the batter, that is, to complete the batter production.
    Cranberry Chiffon Cake
  • 14 Feed into preheated 170 degree oven for 40 minutes. If the surface color is too deep, tin paper can be covered (or lower the fire to 150 degrees to continue baking).
    Cranberry Chiffon Cake
  • 15 After discharging from the furnace, buckle and cool down, then demould after fully cooling.
    Cranberry Chiffon Cake

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