Cranberry sponge cake

the most important thing to do now is sponge cake, which is because it's so easy to do things and it's very simple when it's done. but this time i did it twice, mainly because i had a hard time thinking. the first was my usual honey sponge cake formulation, which had a relatively small amount of powder, and almost all of it sunk after the cranberry was baked; the second was a very simple formula, and finally the cranberry was not sunk. however, the two baked cakes had a good rise, were in a state of modeling, and the tissue vents of the cake were even. materials: (6 inches of modulus) 3 eggs (approximately 150 g net weight), low-banded flour 110g, fine sugar 100g and wine cranberry 30g