Cranberry Sponge Cake

Name: Cranberry Sponge Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 95g Cake flour; 1g salt; 35g Shimizu; 80g White sugar; 35g Sunflower seed oil; 40g cranberry; 4 egg

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Thanks for the trust of the food world! Thanks for the support of ACA! Thank you for giving praises! I had the honor to participate in #ACA Baking明星大赛#, and entered the semi-finals, won a 200 yuan gift voucher/piece, and used the gift voucher to purchase a few ACA molds; this is a great work!
Think about it sometimes I am quite selfish. I know that the one who likes to eat solid sponge cakes more than the soft chiffon cakes, but I don’t have much for him; hey, today I can make up for it, use new ones. The ACA6 I bought made this cranberry sponge cake and pork floss sandwich cake; as soon as I took the picture, I hurried to offer it, and the one who hadn’t swallowed it said: “It’s delicious, it’s strong~~~” "

Ingredients

Cranberry Sponge Cake

1. Prepare all ingredients

2. The cake flour is weighed and sieved for later use

3. Cut cranberries into small pieces and sprinkle a little cake flour, mix well and set aside

4. Pour water and sunflower oil into the basin

5. Stir with egg extract until fully emulsified and set aside

6. Pour salt and sugar in the egg bowl

7. Use a whisk until the chopsticks can stand upright or the figure of eight does not disappear quickly

8. Pour the cake flour in two times and mix up and down evenly

9. Take 1/3 of the cake batter and stir evenly in a basin of water and oil

10. Pour it back into the cake batter

11. Sprinkle in cranberry cubes

12. Stir evenly

13. Sprinkle a little cranberry on the bottom of the mold

14. Pour the cake batter until it is 8 minutes full, then sprinkle a little cranberry diced

15. Put it into the middle layer of the preheated oven: the upper and lower fire is 180 degrees

16. Pour the remaining part into another square plate and send it to another oven for baking

17. Bake for about 18 minutes

18. Remove the baking tray

19. Look: the hot mold release is also very easy, completely non-sticky and easy to use

Tips:
1. This recipe can make 2 plates of 6 continuous molds, but I made a plate of 6 continuous molds and a 28*28 square plate cake, baked separately in two ovens; please like, according to Your own molds can be increased or decreased as appropriate, please understand if there is something wrong
2. Making sponge cake requires a higher egg liquid temperature than Chiffon. In summer, you can send the egg liquid directly like I did today, but when it’s cold, you need to keep the egg liquid temperature at about 40 degrees, that is, water-proof. Heating method is the easiest to kill success
3. The mixing method of the same sponge cake is very important, it needs to be stirred and not stirred, otherwise it will be easy to defoam