Cranberry honey cake

Recipe Recommendations

• low-gluten flour 80 grams
• eggs of 2
• honey 40 grams
• salad oil 30ML
• the cranberry appropriate amount
• white sesame appropriate amount
• fine sugar 40 grams

• sweetening
• roast
• ten minutes
• simple

Steps for Cranberry honey cake

1

Pour the fine sugar and honey into a large bowl, and beat the eggs into the bowl

2

Pour hot water into the pot, place the large bowl holding the eggs in the hot water, and beat the eggs with an electric egg beater.

3

You can stir at low speed at the beginning. After forming a delicate milk foam, change to high speed and rapid stirring. During the beating process, the eggs will become thicker and thicker.

4

Until the eggs are beaten to a very thick state, when the egg beater is lifted, the dripping egg batter can draw patterns on the surface of the egg batter and the patterns will last for a long time without disappearing. Keep 2-3CM of egg batter on the beater and will not drip. This degree means that you have been dismissed.

5

Pour 30ML of vegetable oil into the mixed batter and stir gently without making circles

6

Sift in the low-gluten flour and use a rubber spatula to mix the flour and egg paste thoroughly, turning from the bottom up. Don't stir in circles to avoid foaming the beaten eggs. Add appropriate amount of cranberries.

7

Brush some oil on the baking sheet, pour into the baking sheet, place it in a preheated 190-degree oven, and bake for about 15 minutes until the surface is golden yellow.

8

Cake comes out of the oven, cut edges and cut into blocks

9

The delicious and visible cranberry honey cake was completed like this!

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes