Cranberry sponge cake
By VicentaLakin
Today, this sponge cake is very simple, and the only time it takes is for the whole egg to pass out, and the sponge cake is not as nuanced and soft as a twig cake, but it's a little more fragrance, with a cranberry dry and raisin dry and very soft sweet。
Recipe Recommendations
- low-gluten flour 120g
- eggs of 6
- white sugar 50g
- edible oil 40g
- salt appropriate amount
- dried cranberries appropriate amount
- raisins appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cranberry sponge cake
1
Prepare the material。
2
Prepare a bigger basin, fill it with 40 degrees of hot water, pour the egg basin into sugar and sit in the hot tub。
3
Started the egg-beater, and kept beating for the first three minutes until the whole egg color became light。
4
Keep beating, send the eggs to lift the egg-beater, drop the egg paste and not immediately disappear, and draw a print on the face of the egg paste in the basin。
5
The sifted low powder drops into the mixed paste。
6
With a rubber knife, it is carefully rolled up from the bottom, so that the egg paste is completely evenly mixed with flour, so that the eggs do not entangled in order to melt, and in the convulsed paste, the edible oil continues to be evenly mixed。
7
Oilpapers were laid on the grill, the face was flattened, the face was dropped two times before the shock, and a large bubble was blown out of the face。
8
The cranberry and raisins are spread evenly in the flour paste。
9
Put it in a pre-heated oven, 180 degrees for 18 minutes, to the surface。
10
He's out of the oven and he's on the net, he's tearing out the oil paper, he's eating it coldCranberry sponge cake Make Tips
1. Beating whole eggs is slightly more difficult than beating egg whites and takes longer. Therefore, whole eggs are easier to beat at around 40°C, so you should beat the eggs over warm water. 2. If this cake is folded poorly, it will easily deflate, and the resulting cake will not be fluffy enough. So do not stir the batter in circles; you must fold it from the bottom up. 3. After pouring in the butter, fold carefully several times to ensure the oil and batter are completely mixed evenly. Do not stir in circles. 4. Do not bake the sponge cake for too long, otherwise the texture of the cake will be dry.