Cranberry sponge cake
By VicentaLakin
Classic sponge cakes, with cranberry, made into cupcakes, not just sour and sweet, but also with a big appetite compared to little cups' stylishness. A nice little gift box, or a nice bag, and a New Year's gift. The praise and admiration of you, when you share your food, also give you the feeling of the moon. Don't hesitate. Let's do it! This new year is not normal
Recipe Recommendations
- cake mix 80 grams
- eggs of 4
- white sugar 70 grams
- corn oil 40 grams
- milk 40 grams
- the cranberry 70 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cranberry sponge cake
1
All materials ready
2
The cranberry cut to shreds
3
With milk, corn, spare
4
Eggs in oil-free basins
5
When the big bubble comes out of an electric omelet, it's full of sugar
6
High-speed omelet. Lifting the egg. The egg fluid drops
7
Cake powder is sifted in three stages, each with a mildly smooth flip and then a new powder; the preheat oven can start at 170 degrees
8
Smuggle into a flat paste
9
A little bit of paste in the previously prepared cranberry mix of milk and corn
10
Into the pan, evenly mixed, fine sponge cake
11
Put a one-time cup model in a joint and a simulator in advance
12
In the preheat oven, 170 degrees, up and down, mid-level, about 20 minutes
13
Get out of the oven, get rid of it, and put it on the hanger and eat it cold
14
There's another six waiting to get into the oven
15
We'll have a good time together. Don't forget, make some more friends