The cranberry angel cake

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(b) To soak cranberry in rum for one hour

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(b) Leaching moisture, with a suitable amount of flour and evenly mixed

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(b) When proteins are distributed in fish eye bubbles with an egg-beater

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In two or three minutes, insert the right amount of sugar and continue to pass

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A few drops of white vinegar from the proteins to the hour of nine, until they reach a wet blister

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The distributed protein is initiated with a razor and the protein is triangulated without drop

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Low-banded flour and corn starch, after salt is sifted and poured into protein

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Pour in ready cranberry

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(b) Smuggle the flour and protein with a rubber razor, while careful to mix it up, and flip it up from the bottom with a rubber razor, so that the flour is not convoluted

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Smashed cakes into molds, flattened them, hand grabs the molds and shakes the air bubbles twice

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Put it in a pre-heated oven, 160 degrees, and it'll be out in about 35 minutes。

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The red cranberry dots in a white cake, like a ruby that shines, can't help but taste。

1. Soak the cranberries in rum for an hour in advance. This not only gives the cranberries a more unique flavor but also helps to eliminate any eggy smell. 2. After draining the excess liquid from the soaked cranberries, add a suitable amount of flour to coat them evenly. This will prevent the cranberries from sinking to the bottom. 3. When beating the egg whites, add the sugar in portions. Beat until soft peaks form. To check if it's ready, lift the egg whites with a spatula; they should form a soft peak that holds its shape without dripping. 4. When mixing the sifted flour with other ingredients, be mindful of the mixing technique. Use a rubber spatula to fold from the bottom up. Do not stir in a circular motion to prevent the flour from developing gluten. 5. After placing the batter into the mold, smooth the surface and gently tap it to help the batter settle. (Note: I filled mine a bit too much; 70-80% full is the recommended amount). 6. Place it in a preheated oven at 160°C and bake for about 35 minutes. Once baked, remove it and invert it. When slightly cooled, gently loosen the edges, and it will easily come out of the mold.