Dive into the mesmerizing world of sponge cakes with a twist – introducing our Cranberry Sponge Cake! This cake perfectly marries the tangy flavors of cranberries with the sweet and aromatic notes of orange zest. With its soft, spongy texture and the delightful burst of cranberries, this cake is sure to be a hit with people from all corners of the globe. Whether you’re looking for a festive treat or a simple dessert to satisfy your sweet tooth, this cake has got you covered.
3 large eggs
1 cup (200g/7Oz) sugar
1½ cups (180g/6.3Oz) plain flour
1 tsp vanilla extract
1 tbsp baking powder
3 tbsp orange zest
¾ cup dried cranberries (fresh cranberries can also be used after thorough washing and halving)
¾ cup (170ml) sunflower oil (or any preferred oil)
½ cup (118ml) plain unsweetened yogurt
Preparation: Begin by preheating your oven to 180°C (350°F). Grease your cake tin or pan with butter and line with parchment paper for easy removal.
Sift Flour: In a mixing bowl, sift the flour to ensure a lump-free batter later on.
Cranberry Prep: In a separate bowl, mix the dried cranberries with a little flour to prevent them from sinking during baking.
Dry Ingredients Mix: To the sifted flour, add the baking powder and mix well.
Wet Ingredients Mix: In another bowl, whisk together the sugar and eggs using a stand mixer or hand mixer until creamy. Slowly pour in the sunflower oil, followed by the vanilla extract and yogurt. Mix until all ingredients are well incorporated.
Combine Wet & Dry Mix: Gradually add the flour and baking powder mixture to the wet ingredients, folding gently with a spatula. Ensure a smooth, lump-free batter.
Flavor Infusion: Stir in the orange zest, blending it evenly throughout the batter.
Adding Cranberries: Gently fold in the flour-coated cranberries until evenly distributed.
Baking: Pour the batter into the prepared cake tin or pan, spreading it evenly. For an added touch, you can sprinkle a few more cranberries on top. Place the cake in the preheated oven and bake for 35-45 minutes. A toothpick inserted should come out clean once done.
Cooling: After baking, remove the cake from the oven and let it cool in the tin or pan for about 20 minutes. Then, carefully flip it onto a serving plate.
For a final touch, dust the cooled cake with sieved icing sugar. This not only adds a sweet finish but also enhances the cake’s presentation. Let the cake cool completely (about 40 minutes) before slicing to ensure the best texture. The combination of tart cranberries and aromatic orange zest makes this cake a unique and delightful treat. Its softness will surely make you come back for another slice.
Loved this Cranberry Sponge Cake recipe? Don’t keep it to yourself! Share it with friends and family and spread the joy of a perfect homemade dessert!