cranberry sponge cake

How to Make Cranberry Sponge Cake

Cranberry sponge cake, a delightful blend of tart cranberries and light, airy texture, is perfect for afternoon tea or dessert. Here’s a simple guide to baking this treat.

Ingredients:

- 150g all-purpose flour

- 120g granulated sugar

- 3 large eggs

- 80g unsalted butter, melted

- 100g fresh or frozen cranberries

- 1 tsp vanilla extract

- ½ tsp baking powder

- Pinch of salt

Steps:

1. Preheat & Prep: Preheat the oven to 180°C (350°F). Grease and line an 18cm round cake pan with parchment paper. Toss cranberries with 1 tbsp flour to prevent sinking.

2. Mix Batter: Separate eggs. Whisk egg whites with a pinch of salt until frothy, then gradually add 80g sugar, beating until stiff peaks form. In another bowl, beat egg yolks with remaining 40g sugar until pale. Add melted butter and vanilla, mix well. Sift in flour, baking powder, and fold gently.

3. Combine: Gently fold the egg yolk mixture into the egg whites, then fold in floured cranberries. Pour batter into the pan, smoothing the top.

4. Bake: Bake for 25–30 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

Serving Tip: Dust with powdered sugar or serve with a dollop of whipped cream for extra richness. Enjoy your homemade cranberry sponge cake!