Cranberry Sponge Cake

Name: Cranberry Sponge Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g milk; 10ml rum; 90g Base flour; 20g butter; 80g Caster sugar; Some Dried cranberries

by Kitchen Love Private Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Bring the baby snacks for extracurricular classes. At first, I made this small sponge for her to save trouble. When I came back, I told me that it was delicious. At first, I thought it was delicious because I was tired from class, but then I asked to do this and bring it to class. Ehn, it seemed to be true love.
Today I will share the method, and the mothers can also make it for their own babies. "

Ingredients

3 pcs Egg
50g Milk
10ml Rum
90g Base Flour
20g Butter
80g Caster Sugar
Some Dried Cranberries

Cranberry Sponge Cake

1. Beat the eggs into a clean basin without water and oil, add fine sugar, and beat at high speed with warm water at about 40 degrees.

2. The egg is whipped until it is twice as large as before. (It is creamy). Lift the whisk and the egg batter will flow down slowly, but it will not disappear immediately when it falls in the basin (you can insert a toothpick into the egg batter by a centimeter, and the toothpick is ready if it is not poured)

3. Take out the egg-beating bowl, sift in the flour, mix until there is no dry powder, then add about 30 degrees milk and melted butter

4. Soak the cranberries in rum in advance for more than half an hour, chop them into the egg batter, and stir slightly

5. Pour the mixed batter into the mold

6. Pour the mixed batter into the mold, put it in the preheated 185 degree oven, and it will be fully cooked in 12 minutes

Tips:
1. It is better to send the whole order with warm water first.
2. The eggs must be enough when beaten, and only a good beaten egg can make a perfect cake