Dr. Food Cranberry Sponge Cake

Dr. Food Cranberry Sponge Cake

by coco little chef

5.0 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

This cake is especially suitable for beginners to practice hands-on bakers~ It doesn't use many ingredients, the steps are easy to understand, and it is delicious, come and try! "

Ingredients

Dr. Food Cranberry Sponge Cake

1. Prepare the materials

Dr. Food Cranberry Sponge Cake recipe

2. Pour the water, whole egg liquid, and Dr. Shi's sponge cake premix powder into the basin

Dr. Food Cranberry Sponge Cake recipe

3. Whisk with an electric whisk

Dr. Food Cranberry Sponge Cake recipe

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

Dr. Food Cranberry Sponge Cake recipe

5. Add dried cranberries, the bigger ones can be cut a little bit smaller, and stir evenly with a mixing knife

Dr. Food Cranberry Sponge Cake recipe

6. Slowly add corn oil, remember! ! Join slowly! ! ! Stir well

Dr. Food Cranberry Sponge Cake recipe

7. The batter after mixing is shiny and evenly mixed

Dr. Food Cranberry Sponge Cake recipe

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.

Dr. Food Cranberry Sponge Cake recipe

9. Preheat the oven

10. Raise the heat to 180℃, lower the heat to 160℃, bake for 20 minutes

Dr. Food Cranberry Sponge Cake recipe

11. After baking, take it out of the mold and place it on the grill to cool

Dr. Food Cranberry Sponge Cake recipe

12. The cut surface organization is fairly delicate

Dr. Food Cranberry Sponge Cake recipe

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!

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