Cranberry Chiffon Cake

Choose larger eggs and separate the egg whites and yolks into clean, dry, oil-free bowls. Add 30g of caster sugar to the egg yolks and stir until well combined.

Add the corn oil and mix until the yolk mixture becomes emulsified.

Pour in the milk and mix well.

Sift in the cake flour, then fold and cut through the batter until combined. Mix until smooth, with no dry flour or lumps. Do not stir in vigorous circular motions to avoid developing gluten.

After the yolk batter is ready, start beating the egg whites [preheat the oven at this time]. Add a few drops of lemon juice to the egg whites and beat at high speed until large bubbles form. Add one-third of the 40g caster sugar and continue beating.

When the egg whites show visible lines, add another one-third of the caster sugar and continue beating. When you feel resistance and the meringue starts to hold its shape, add the remaining sugar and beat until stiff peaks that stand upright form when you lift the whisk.

Spoon one-third of the meringue into the yolk batter and fold until incorporated.

After mixing, pour the batter back into the remaining meringue and add the chopped dried cranberries [if the cranberry pieces are large, they must be cut smaller to prevent them all from sinking to the bottom; if they are quite moist, you can bake them lightly in advance and let them cool before using]. Fold quickly with a cutting motion until evenly combined to avoid deflating the meringue. Pour into the mold and tap it on the counter a few times to release air bubbles.

Preheat the oven in advance to 150°C and bake on the middle rack with top and bottom heat for 55 minutes [adjust time and temperature according to your own oven].

After baking, tap the mold twice on the counter, then invert to cool. Once completely cooled, remove from the mold.

And then this delicious cake is done.