Most of what should be made now is sponge cake, because it's very economical to make, and it's very easy to pack at the end.But this time it didn't work, mainly because I wasn't thinking straight at the time.The first time I did it, I used my usual honey sponge cake recipe, which is relatively less powdered, so I added cranberries to it, and it almost settled down after it was baked, and then I did it a second time, and I changed it to a very simple recipe, and finally the cranberries didn't settle down.However, the cake that was baked twice had a good effect, it was fully moulded, and the air holes in the cake were uniform.Materials: 3 eggs (net weight about 150 grams), 110 grams of low-fat flour, 100 grams of fine sugar, 30 grams of wine-stained cranberries

WHAT YOU NEED

Ingredients

3 eggs (net weight about 150 grams)
110 grams of low-fat flour
100 grams of fine sugar
30 grams of wine-stained cranberries

How TO MADE Sponge cake with cranberries

Steps 1 to 4

1. Apply a thin layer of butter to the inside of the mold, then evenly sprinkle some high flour, finally pour out the excess flour, and use

2. Cutting the wine-stained cranberries

3. Take 10 grams of low powder and use it.

4. Eggs in a bowl, added fine sugar

Steps 5 to 8

5. The insulation is so hot that the dripping dough does not disappear easily.

6. Screen the remaining 100 g of low powder

7. Rapidly and evenly stirred

8. Wine-stained cranberries wrapped in flour

Steps 9 to 12

9. Continue to stir evenly

10. Pour the finished cake dough into the mold.

11. Lower middle layer of preheated oven

12. 160 degrees for about 40 minutes.

Steps 13 to 16

13. It can be removed after drying in the oven.

Handy cooking tips

　　1.Why do the molds need to be processed in advance? Because baking sponge cakes requires the use of non-staining molds, I have in my hand the anode aluminum blow mold, I just have to process it and use it again..2. wrap a layer of flour on the surface of the added wine-stained cranberry, which helps it to be evenly distributed in the dough; 3. pay attention to the need for insulating water for whole eggs, so that the dough can be made more quickly, and the dough is stable; of course, when the summer weather is hot, room temperature eggs do not have to be operated like this...