Cream Cheese: 35 grams
Fine Granulated Sugar: 60 grams
135g cream cheese
30g + 20g + 20g fine sugar 30g milk 2 egg yolks 30g corn oil 50g low-gluten flour 3g baking powder 50g dried cranberries 3 egg whites A few drops of white vinegar 1. Soften the cream cheese at room temperature, then add 30g of fine sugar and mix with a scraper. Add milk and heat over a water bath, stirring with a whisk until smooth and free of lumps. Allow to cool. 2. Add egg yolks and corn oil separately, continuing to mix well. 3. Sift in the mixture of low-gluten flour and baking powder. 4. Gently stir into a uniform batter using a whisk in an irregular direction. 5. Cut the dried cranberries into small pieces. 6. Place the egg whites in a grease-free and water-free mixing bowl. Beat with a whisk until frothy, then add 20g of fine sugar and a few drops of white vinegar. 7. Continue beating until the mixture thickens and forms coarse foam, then add another 20g of fine sugar.8. Continue whipping until traces appear, then add the remaining 20g of fine granulated sugar. 9. Continue whipping until, when lifting the whisk, the egg whites form a short, upright, and stiff peak, indicating the dry peak stage. The egg whites are now ready. 10. Add about one-third of the whipped egg whites into the egg yolk and cream cheese mixture. 11. Gently mix with a spatula until combined, then pour into the remaining egg whites. 12. Gently fold from the bottom of the container until evenly mixed, then add chopped dried cranberries and mix well. 13. Scrape the batter into the mold, slightly smooth the surface with a spatula, and tap to remove large air bubbles. 14. Place the cake batter into a preheated oven at 130°C, first bake at 130°C for 30 minutes, then turn to 170°C for 30 minutes. After baking, immediately remove the cake, invert it onto a cooling rack, let cool, then unmold.
