Cooking Steps

1. 

   Step1:Pound cake mold to do anti stick treatment. You can spread tin paper in the mould like me. You can also spread oil and powder.

2. 

   Step2:Combine the nuts and cranberries and cut them into pieces.

3. 

   Step3:100g butter is softened completely. It can be easily poked out by hand. Add 25g sugar and 2G salt. Beat with electric beater until the butter is fully fluffy.

4. 

   Step4:The yolks of the two eggs are separated from the protein. Add the yolk liquid into the butter basin several times. Stir it completely each time before adding the next time. After beating, the yolk liquid and butter should be fully integrated.

5. 

   Step5:Mix the coffee powder and the low gluten flour slightly until they are almost uniform. Then sift them and add them into the yolk butter basin. Carefully stir them with a scraper until they are free of dry powder and particles. Then stop mixing. Do not circle or over mix them to avoid gluten. Because I want to take care of my family's preferences. I use instant three in one coffee powder. So the color is lighter. If I eat it by myself, I will choose to add 5g of black coffee powder and 15g of low gluten flour. It will be more full-bodied.

6. 

   Step6:Well mixed batter.

7. 

   Step7:Add a few drops of white vinegar or lemon juice to the egg white. Beat it for several times. Add 15 grams of sugar in three times. Beat it with an electric egg beater until it foams wet.

8. 

   Step8:Add the egg white into the yolk bowl in three times. Mix carefully and quickly. Mix the egg white cream and the batter well.

9. 

   Step9:Batter is a delicate state.

10. 

    Step10:Sprinkle in the integrated nuts and half of the cranberries. Stir with a spatula until well distributed.

11. 

    Step11:Carefully pour the batter into the oiled paper mold. Shake the mold a few times and take out the big bubbles to avoid too many holes in the baked cake. Spread the remaining cranberries over the surface. Press in the batter slightly.

12. 

    Step12:Preheat the oven in advance. Heat up and down 180 degrees. Bake the middle layer of the oven for about 30 minutes until the cake is golden. The cake baked in this large mould will not expand and crack excessively. Please adjust the temperature and time according to the spleen of your oven.

13. 

    Step13:The cake out of the oven can be taken out after it cools down a little in the mould. Otherwise, it may be damaged due to too soft and tender. Cool thoroughly before cutting and enjoying. If you can't finish eating for a while, please store it in a sealed and refrigerated place. When you eat it, microwave it for a while to heat it back.

14. 

    Step14:Cut the cake.