1. Prepare the materials. 4 eggs, 40 grams of white sugar, 60 grams of low powder, 15 grams of vegetable oil, 50 grams of dried cranberries.
2. Fry the cranberries into small pieces and soak them in warm water. Use kitchen paper to absorb the moisture and set aside.
3. Beat 4 eggs into a water-free and oil-free egg beater, and put in white sugar.
4. Use an electric whisk with warm water until the batter becomes fine and thick, and the figure 8 does not disappear immediately.
5. Sift in the sieved low powder in batches and stir evenly with a spatula.
6. Pour in vegetable oil and stir well and let it stand for a while.
7. Put the soaked cranberries into the cake batter and mix evenly.
8. Pour into Liulian non-stick mold.
9. Put 2 dried cranberries on top.
10. After shaking out the bubbles, put it in the preheated oven, 180 degrees, up and down, about 18 minutes.
11. After baking, take it out and let it cool, then release it from the mold.
Tips:1. This cake is served with whole eggs, so it is best to keep it in warm water for easy delivery. 2. The custard should be mixed, otherwise it is easy to defoam. 3. The baking time can be determined according to your own oven. 4. Dried cranberries should be soaked in warm water first, otherwise it will be easy to separate from the cake batter.
