Homemade Walnut Cranberry Cake Recipe

Eat sponge cake.Egg Rice cake If you are tired of eating it, you can try this cake with added Walnut Cranberryand walnut. 9|Ingredients

　　Main ingredients: Eggs 4 pieces, Low-gluten flour 70g, water 40g, salad oil 40g, white sugar 70g, cranberries and walnuts as needed.Steps 1. Put the walnut in the oven

Oven

and bake for 5 minutes until you can smell the fragrance.Then crush it into pieces. 2. Take the eggs out of the refrigerator and separate them. The egg whites continue to be refrigerated.

First, separate the egg yolk from the egg white, prepare a small container for each time you transfer an egg white, pour it into a large bowl, this can prevent mixing in an egg yolk if necessary (the bowl must be water and oil-free when beating egg whites).3. Make the custard: 4 egg yolks; 26g fine sugar;40g water;40g salad oil; 66g low-gluten flour.

Beat the egg yolks and add a small amount of sugar, mix thoroughly. Finally, add an appropriate amount of walnuts and cranberries. Note: The egg yolk and sugar must be mixed well to ensure uniformity with the flour later.4. Make meringue: Add sugar in three stages, beat until it reaches about 80% stability as shown in the picture.5. Mix meringue and custard: Preheat the oven to 180℃ before mixing. First take one-third of the egg whites and mix with the custard, stir gently but thoroughly.6. Pour the mixed custard into the egg white mixture and mix evenly, it's recommended to watch a video on how to fold properly on Baidu as improper folding can cause deflation in the egg whites.7. The final batter is thick, when poured into the mold, it may be discontinuous and difficult to level with a spatula. If the batter is too thin, it may be due to insufficient emulsification of the custard.

Place the baking tray on the fourth layer in the oven during baking. Use a baking sheet to place the cake mold; avoid placing it directly on the rack to prevent excessive bottom heat and indentation.

Bake at 150℃ for about 50 minutes.8. After baking, drop the cake from a height of 40cm to release internal heat quickly, then turn it over immediately.

PS: It should be dropped upright rather than with the cake surface down; doing so would damage its appearance.After dropping, turn it over immediately. This action expels heat rapidly and reduces temperature, while breaking bubbles to minimize indentation.

Note: Poking a toothpick may not always indicate whether the cake is fully baked if undercooked or overcooked. If the cake seems cooked but isn't truly done inside, you won't find anything when using a toothpick; taking it out now will cause it to collapse. Place the cake pan on the fourth rack during baking, placing it on a baking sheet rather than directly on the rack to avoid excessive bottom heat. Bake at 150 degrees for 50 minutes.

8. Remove: Drop the cake freely from a height of 40cm on the countertop immediately after removal, then invert it. PS: It should be dropped upright, not with the surface facing down, or it will look damaged. Invert only after dropping. This drop allows heat to dissipate rapidly and reduces temperature. Additionally, bubbles are broken due to the pressure difference, preventing the cake from sinking and shrinking.

Tip: Using a toothpick test can sometimes be inaccurate. If undercooked, it may appear done but is not fully cooked, and inserting a toothpick will not remove anything. Removing an undercooked cake at this point will definitely cause it to collapse.