Oil-free Cranberry Sponge Cake

Name: Oil-free Cranberry Sponge Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 (net weight about 150g) egg; 110g Low-gluten flour; 100g Caster sugar; 30g Wine Dried Cranberries

by quenny

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Sponge cakes are probably the most made now, because it is easy to make and it is very easy to clean up at the end.
However, I did it twice this time and it was successful, mainly because I was overwhelmed and ill-conceived.
The first time I made it was the honey sponge cake recipe I was used to. The amount of powder in this recipe was relatively small, but after adding cranberries, it almost sank to the bottom after baking; I made it a second time and changed it. Very concise formula, finally cranberry has no sinking phenomenon. However, the hair-rising effect of the two baked cakes is good, and they are all in a full mold state, and the pores of the cake are also very uniform.

Material: (6 inch round mold)
3 eggs (about 150g net weight), 110g low-gluten flour, 100g caster sugar, 30g wine-stained cranberry

Ingredients

3 (net weight about 150g) Egg

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110g Low-gluten Flour
100g Caster Sugar
30g Wine Dried Cranberries

Oil-free Cranberry Sponge Cake

1. Spread a thin layer of butter on the inside of the mold, then evenly sprinkle some high powder, and finally discard the excess flour and set aside

2. Finely chop the wine-preserved cranberries

3. Take 10g of low flour and coat evenly for later use

4. Beat the eggs into the basin, add fine sugar

5. Dispense with warm water until the dripping batter does not disappear easily

6. Sift in the remaining 100g low powder

7. Mix quickly and evenly

8. Pour the floured wine-stained cranberries

9. Continue to stir evenly

10. Pour the finished cake batter into the mold

11. Put it into the lower middle level of the preheated oven

12. 160 degrees, about 40 minutes

13. It can be demoulded after it is out of the oven and allowed to cool.

Tips:
1. Why should the mold be processed in advance? Because baking sponge cakes need to use non-stick molds, I have anodized aluminum chiffon molds on hand, so I have to deal with them like this before using them. .
2. Wrap a layer of flour on the surface of the wine-stained cranberry to help make it evenly distributed in the batter;
3. Pay attention to the need for warm water to beat the whole egg, so that the batter can be beaten faster and the stability of the batter is good; of course, when the weather is very hot in summer, the room temperature egg does not need to be operated like this. . .