Cranberry angel cake
By VicentaLakin
It's not good to make an angel cake with egg pelt, a good egg pelt, a good egg plaster, and a protein left. It's not good to make an angel cake because it's the first time I've had no experience, the mold is aluminum. It's better to put some oil inside the mold before I do it, but it's good to try it next time, but the cake is still a success, and the cake is soft, it's dry with cranberry, sour and sweet, it's delicious。
Recipe Recommendations
- egg white of 4
- low powder 35g
- dried cranberries appropriate amount
- white sugar 35g
- salt 2g
- lemon juice small amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cranberry angel cake
1
Get ready to eat。
2
Protein with sugar, a few drops of lemon juice, a wet hair bubble, and a little bending hook。
3
It's a sift of low powder and salt。
4
Flip evenly.
5
Join the cranberry, mix it. (Cranberries soft early, dry water, low powder, smoothing, sifting low powder, so it is not easy to sink when roasting)。
6
The cake fell into the mold, stunned a few times, into the oven。
7
The oven is 170 degrees preheated, with 20-25 minutes of upper- and lower-middle fire。Cranberry angel cake Make Tips
1. Before pouring in the cake batter, grease the mold with a little butter or cooking oil so that it can be easily removed after baking.
2. Soak the dried cranberries until soft, then coat them with some low-gluten flour to prevent them from sinking to the bottom when mixed in.
3. Adjust the baking time according to your own oven's temperature; do not bake for too long, or it will lose the characteristic texture of an angel cake.