Cranberry cake
Angel Cake uses egg white as the basic tissue and swelling raw material of the cake. Although the angel cake tastes moist and soft, because it has no oil and egg yolk, if you add less sugar, it will be a healthy cake with low calories and low cholesterol. The surface of the finished cake is slightly yellow after being baked, but the interior is fresh and white.
Recipe Recommendations
- low powder 70 grams
- egg white of 3
- milk 40 grams
- the cranberry appropriate amount
- sugar 50 grams
- milk fragrance
- baking
- half an hour
- simple
Steps for Cranberry cake
1
Add 30 grams of sugar to milk.
2
Stir well until sugar dissolves.
3
Sieve in low flour.
4
Stir well to form a paste.
5
Separate the egg white.
6
Add 20 grams of sugar to the egg white and beat it with an electric whisk until wet and foamed.
7
Put the beaten egg white into the batter, use a spatula to turn out from bottom to bottom and stir evenly.
8
Add the cranberries and stir well.
9
Pour into a paper cup and fill it up.
10
Sprinkle with cranberries on top. Bake in an oven preheated to 180 degrees for about 20 minutes.Cranberry cake Make Tips
Wet foaming, that is, with the tip of the egg whisk to pick up some egg white paste, showing that you can gently bend the state can be.