Sponge cake

Overview

This is a diamond-shaped mold. Even a very ordinary sponge cake becomes more delicate because of it. The whole egg-whipped sponge cake is quite suitable for novices. It takes less time and requires fewer steps. Even if you don't use butter melt to make it, it still tastes dense, but more refreshing.

Tags

• baking
• children
• afternoon tea
• banquet dishes
• corn oil
• dried cranberries
• egg
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Put the eggs and sugar into the eggbeater together

   

3. 3 Use an electric egg beater to beat the eggs at medium speed until they swell and become lighter in color. Lift the egg beater and let the egg batter drip onto the surface. If it does not disappear for 10 seconds, the beating is complete

   

4. 4 Sift the flour into the egg batter; at this time, the oven begins to preheat to 150 degrees

   

5. 5 Use the stirring technique from bottom to top to mix the egg batter and flour evenly

   

6. 6 Mix milk and corn oil evenly and pour into the batter along the wall of the basin

   

7. 7 Mix well

   

8. 8 Sprinkle in chopped cranberries and stir a few times

   

9. 9 Scoop the cake batter into the diamond mold, filling it to 9 minutes

   

10. 10 Place in the middle rack of the preheated oven, heat up and down at 150 degrees for 15 minutes

    

11. 11 After taking it out of the oven, let it cool slightly to remove from the mold

    

12. 12 Looks beautiful

    

13. 13 Delicate organization