Ingredients for Cranberry Matcha Cake: Eggs 5, Cake Flour 90g, Matcha Powder 9g, Hot Water 20g, Milk 60g, Granulated Sugar 60g, Corn Oil 50g, Dried Cranberries 40g, Lemon Juice a few drops.
Method for Cranberry Matcha Cake:
Step 1: Prepare all ingredients.
Step 2: Stir matcha powder into hot water until smooth.
Step 3: Add corn oil and mix well until emulsified.
Step 4: Stir in milk until well combined.
Step 5: Sift in cake flour and mix in a zigzag motion.
Step 6: Add egg yolks and mix well.
Step 7: Add a few drops of lemon juice to egg whites and beat until soft peaks form.
Step 8: Fold 1/3 of the meringue into the batter, then gently fold the batter back into the remaining meringue.
Step 9: Stir in chopped dried cranberries.
Step 10: Pour the cake batter into two 6-inch molds or one 8-inch mold.
Step 11: Preheat the oven to 150°C and bake for 40 minutes.
Step 12: After the cake is baked, let it cool completely before unmolding.
Cooking Tips for Cranberry Matcha Cake: Good cooking always has its tricks, and each of my dishes has a little secret. You can search for ‘desserts’ to directly view my recipes!
