1. Prepare the materials
2. Pour the water, whole egg liquid, and Dr. Shi's sponge cake premix powder into the basin
3. Whisk with an electric whisk
4. When it is sent to the back of the whisk, the batter drips on the surface and the figure 8 or the pattern will not disappear immediately, and the batter is thicker and does not flow easily
5. Add dried cranberries, the bigger ones can be cut a little bit smaller, and stir evenly with a mixing knife
6. Slowly add corn oil, remember! ! Join slowly! ! ! Stir well
7. The batter after mixing is shiny and evenly mixed
8. Pour into the muffin 6 consecutive molds, 8 points full, remember! ! It is 8 points full! ! Otherwise, it will swell and flow out, and it won’t look good.
9. Preheat the oven
10. Raise the heat to 180℃, lower the heat to 160℃, bake for 20 minutes
11. After baking, take it out of the mold and place it on the grill to cool
12. The cut surface organization is fairly delicate
Tips:To judge whether the cake is cooked or not, you can use a toothpick to pull it out. If there is nothing left on the toothpick, it proves that it is well cooked. Otherwise, the baking temperature must be adjusted according to your own oven. If there is no separate temperature control, use 170℃ to bake it. Remember to pay close attention to the degree of coloring of the cake. If necessary, you can cover it with tin foil to prevent it from being burnt. This amount can make 17 cupcakes or an 8-inch cake. I wish you all a delicious cake! If you have any experience, welcome to share with me!
