Oil-free version of cranberry sponge cake

Overview

The sponge cake that I make most often is probably because it is easy to make and the final cleanup is also very simple. But this time I succeeded after doing it twice, mainly because I was so hot-headed that I didn’t think carefully. The first time I made it, I used the honey sponge cake recipe I'm used to. This recipe had a relatively small amount of powder, but after adding cranberries, it almost sank to the bottom after baking. So I made it a second time, using a very simple recipe, and finally the cranberries didn't sink to the bottom. However, the cakes baked twice had good rising effects, both were in full mold state, and the cake's tissue pores were also very even. Ingredients: (6-inch round mold) 3 eggs (net weight about 150g), 110g low-gluten flour, 100g fine sugar, 30g wine-soaked cranberries

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• egg
• low gluten flour
• wine-soaked cranberries
• fine sugar

Ingredients

Steps

1. 1 Spread a thin layer of butter on the inside of the mold, then sprinkle some flour evenly, and finally pour off the excess flour and set aside

   

2. 2 Chop wine-soaked cranberries

   

3. 3 Take 10g of low flour and roll it evenly and set aside

   

4. 4 Crack the eggs into a bowl and add granulated sugar

   

5. 5 Whisk in warm water until the dripping batter does not disappear easily

   

6. 6 Sift in the remaining 100g of flour

   

7. 7 Stir quickly and mix well

   

8. 8 Pour in the flour-coated wine-soaked cranberries

   

9. 9 Continue to mix evenly

   

10. 10 Pour the prepared cake batter into the mold

    

11. 11 Place in the preheated oven

    

12. 12 degrees for about 40 minutes

    

13. 13 Remove from the mold and let cool