Cranberry walnut cake
By VicentaLakin
These two days, we made twilight cakes, and our daughter said she wanted to eat a little bit of chewy cake, and we made a sponge cake with cranberry and walnuts, which enriched her taste and nourished her. Besides, this cake is low-oil, low-sugar, and there's no need to eat more
Recipe Recommendations
- eggs of 4
- low-gluten flour 130 grams
- oil 10 grams
- sugar 40 grams
- milk 50 grams
- white vinegar 5 drops
- walnut kernel appropriate amount
- the cranberry appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Cranberry walnut cake
1
The whole egg is in the basin, and there's a pot of warm water around 40 degrees below. The vinegar drops into the eggs, throws a minute low, puts sugar in it, and then goes fast
2
It's been a long time since the egg drop
3
Put it in milk and oil and mix it evenly
4
Sifted into flour in two equals
5
Put it in a walnut and flip it
6
Into the mold
7
It's covered with cranberry
8
The oven's preheated. It's about 25 minutes mid-level at 165 degrees