Cranberry Sponge Cake

Overview

When I brought my baby snacks to extracurricular classes, I made this little sponge for her to save time. When he came back, he told me how delicious it was. At first, he thought it was because he was tired from class, but then he asked to make this and take it to class. Well, it seemed like he was really in love. Today I will share how to make it, mothers can also make it for their own babies.

Tags

• baking
• pregnant women
• maternity
• afternoon tea
• butter
• dried cranberries
• egg
• gluten flour
• rum
• fine sugar
• milk

Ingredients

Steps

1. 1 Crack the eggs into a clean, water-free and oil-free basin, add fine sugar, and beat with warm water at about 40 degrees Celsius at high speed

   

2. 2 Beat the eggs until they are twice as big as before. (It will appear creamy.) Lift the egg beater and the egg batter will flow down slowly, but it will not disappear immediately when it falls into the basin (you can insert a toothpick into the egg batter for one centimeter, and the toothpick will not fall over)

   

3. 3 Take out the egg-beating bowl, sift in the flour, mix until there is no dry powder, then add milk at about 30 degrees Celsius and melted butter

   

4. 4 Soak the cranberries in rum for more than half an hour in advance, chop them into pieces and put them into the egg batter, stir them slightly

   

5. 5 Pour the mixed batter into the mold

   

6. 6 Pour the mixed batter into the mold, put it in a preheated oven at 185 degrees, and cook it in 12 minutes