How to make pumpkin cranberry chiffon cake

I get excited just thinking about the holidays. During the holidays, the most comfortable thing is to get together with a few friends and eat delicious meals. It would be even better if the party could be held at home. Now let me introduce to you the method of making pumpkin cranberry chiffon cake.

1. Pour the egg whites into an oil-free and water-free container, add sugar and salt three times and beat until it is an inverted triangle

2.121 Stir evenly, there will be coarse particles, but it doesn’t matter. If you want it to be more delicate, you can sieve the pumpkin.

3.212 Add egg yolk and vegetable oil to the steamed pumpkin

4. Sift the flour

5. Then pour the flour into the pumpkin paste

6. Stir

7. Stir well and decide whether to add water according to the situation. Some pumpkins have more water.

8. Pour a small piece of egg white into the pumpkin paste and stir evenly.

9. Pour back into the egg whites

10. Stir evenly from bottom to top, then add chopped dried cranberries. (Dried cranberries can be mixed with one gram of flour in advance)

11. After stirring evenly

12. Pour into the mold, preheat the oven to 170 degrees, put it in the third layer and bake for about 30 minutes until it is colored.

Pumpkin Cranberry Chiffon Cake is delicious, but only when you make it yourself can you enjoy the deepest pleasure. So, if you want to satisfy yourself and contribute to others, please act now.