Cranberry Sponge Cake

Added Muscadine berries muscadine sponge cake eggs egg batter soft and fluffy, with excellent texture, come try it out..

Muscadine berries muscadine sponge cakeingredients:

Eggs(6 pieces)Low-gluten flour (200 grams) Sugar (70 grams) Sunflower oil 50 grams Muscadine sponge cake recipe:

1. Prepare all ingredients.

2. Beat the eggs into a bowl, add sugar.

3. Start beating at 2nd speed, ensuring the beater is fully covered by egg liquid for quick foaming.

4. Continue beating until droplets show clear patterns that don't disappear quickly; then add sunflower oil.

5. Sift in flour and fold evenly.

6. Add dried muscadine berries, mix well.

7. Tap to remove large bubbles, then place in the oven.

8. Bake at 180 degrees Celsius for 20 minutes.9. Take out after baking. 10. Invert and remove baking paper.

11. Let cool before slicing into pieces.

12. Check the soft and fluffy texture.

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Tips:

The beater can quickly mix the egg liquid, with adjustable speeds for your preference. Cooking utensils: Beater, electric oven

Tips:

The beater can quickly mix the egg liquid, with adjustable speeds for your preference.

Utensils needed: whisk, electric oven
A whisk can effectively surround the egg liquid, facilitating faster whipping, with multiple settings to suit individual needs.

A whisk can be well surrounded by egg liquid, facilitating faster whipping of the eggs; the variable speed settings allow adjustment according to personal preference.