Cooking Steps

1. 

   Step1:Weigh the ingredients and prepare them for use. Soak the cranberry raisins in warm water to prevent them from being burn

2. 

   Step2:Separate the yolk and egg white, and put them in two containers respectively. The protein basin should be free of oil and water. Otherwise, it is not easy to be dismissed

3. 

   Step3:Add 20 grams of sugar to the yolk. Stir with hand beater or chopsticks. Melt the sugar

4. 

   Step4:Pour in 40 grams of corn oil. Continue mixing until you can't see the oil flowers

5. 

   Step5:Add 90 mL of milk. Stir wel

6. 

   Step6:Sift 100g of low gluten flour into the yolk. Mix well and set asid

7. 

   Step7:Squeeze a few drops of lemon juice into the egg white (white vinegar will do

8. 

   Step8:Beat with electric beater until bubbles appear. Add one third of the remaining sugar. Continue to bea

9. 

   Step9:When the protein is whipped to the appearance of vesicles, add another third of sugar. Continue whippin

10. 

    Step10:When the protein has obvious lines, add the remaining sugar and 10 grams of corn starch. Continue to bea

11. 

    Step11:When the protein is sent to the point where it can pull out the upright angle, it is finished

12. 

    Step12:Pour the protein into the egg yolk in three times. Turn it with a scraper and mix it evenly. Be careful not to stir it in circles to prevent the protein from defoaming

13. 

    Step13:Next, put the mixed cake embryo into a paper cup. Don't fill it too full. Eight minutes is enough. Not many. Just 12. At this time, preheat the upper and lower tubes of the oven 150 degrees for 5 minutes

14. 

    Step14:Put cranberries, raisins, etc. in the paper cup according to personal preferenc

15. 

    Step15:Put the cake in the oven. Bake it in a 150 degree tube for 25 to 30 minutes. Different oven settings are different. Bake until the surface of the cake is colored

16. 

    Step16:Sweet and soft Cranberry cake is out. Enjoy it.