Cranberry Walnut Cake

Overview

I have made chiffon cake in the past two days. My daughter said that she wanted to eat a slightly chewy cake, so she made a sponge cake and added cranberries and walnuts to enrich the taste and increase nutrition. Moreover, this cake is low in oil and sugar, so you don’t have to worry about eating more

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• cranberry
• egg
• low gluten flour
• oil
• sugar
• walnut kernels
• white vinegar
• milk

Ingredients

Steps

1. 1 Crack the whole eggs into a basin, and put a basin with warm water at about 40 degrees below. Drop white vinegar into the eggs, beat at low speed for 1 minute, add sugar, and beat at high speed

   

2. 2 Whisk until the dripping egg liquid will not disappear for a long time

   

3. 3 Add milk and oil, stir well

   

4. 4 Sift in the flour twice and mix well

   

5. 5 Add walnut kernels and stir briefly

   

6. 6 Pour into the mold

   

7. 7 Top with cranberries

   

8. 8 Preheat the oven and bake on the middle rack at 165 degrees for about 25 minutes